Cornbread Dressing Croquettes

Name: Cornbread Dressing Croquettes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 710 milliliters soft breadcrumbs (we tested with 6 slices Pepperidge Farm white sandwich bread); 237 milliliters butter or margarine, divided; 710 milliliters buttermilk; 710 milliliters large bunch celery, diced; 595 grams condensed chicken broth, undiluted; 7 larges eggs; 237 milliliters all-purpose flour; 118 milliliters finely chopped fresh sage; 473 milliliters medium onions, diced; 1 Tbsp pepper; 2 teaspoons salt; 2 Tbsps sugar; 710 milliliters white cornmeal

You can never have too many Southern recipes, so give Cornbread Dressing Croquettes a try. This recipe serves 48. This side dish has 136 calories, 4g of protein, and 6g of fat per serving. A mixture of eggs, pepper, breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place 1/2 cup butter in a 13" x 9" pan; heat in oven at 425 for 4 minutes.

Ingredients you will need

Butter

Equipment you will use

Oven

Frying Pan

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Ingredients you will need

Buttermilk

Cornmeal

Egg

Equipment you will use

Whisk

Pour hot butter into batter, stirring until blended.

Ingredients you will need

Butter

Pour batter into pan.

Equipment you will use

Frying Pan

Bake, uncovered, at 425 for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Ingredients you will need

Breadcrumbs

Cornbread

Equipment you will use

Oven

Bowl

Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and saut until tender. Stir in sage; saut 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Shape unbaked dressing into croquettes, using a 1/4 cup ice cream scoop.

Ingredients you will need

Chicken Broth

Vegetable

Cornbread

Ice Cream

Butter

Celery

Pepper

Onion

Egg

Sage

Equipment you will use

Ice Cream Scoop

Frying Pan

Place croquettes on lightly greased baking sheets, making sure not to crowd them on the sheets.

Equipment you will use

Baking Sheet

Bake at 400 for 30 minutes or until well browned (and internal temperature reaches 160). Cool on baking sheets 10 minutes.

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoon

baking soda 710milliliters

soft breadcrumbs (we tested with 6 slices Pepperidge Farm white sandwich bread)237milliliters

butter or margarine, divided 710milliliters

buttermilk 710milliliters

large bunch celery, diced 595grams

condensed chicken broth, undiluted 7larges

eggs 237milliliters

all-purpose flour 118milliliters

finely chopped fresh sage 473milliliters

medium onions, diced 1Tbsp

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Fess Parker Santa Barbara Riesling with a 4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.