John Miller
Cornbread dressing is a popular dish, especially during the holidays. While there are many ways to make it, one question that often comes up is whether to include cream of mushroom soup in the recipe. Some people swear by this ingredient, claiming it adds moisture and a unique flavour to the dressing. Others may opt for alternatives like cream of chicken soup or choose to leave it out altogether. Ultimately, the decision to include cream of mushroom soup in cornbread dressing comes down to personal preference and the desired taste and texture of the final dish.
| Characteristics | Values |
|---|---|
| Type of dish | Side dish |
| Cuisine | Southern |
| Main ingredients | Cornbread, cream of mushroom soup, eggs, chicken broth, butter, vegetables (celery, onions, bell peppers, garlic), herbs (sage, thyme, rosemary), salt and pepper |
| Optional ingredients | Bacon, sausage, chicken, almonds, cranberry sauce |
| Preparation time | Varies, but some recipes recommend making the cornbread a day or a few days in advance to let it dry out |
| Baking time | Around 35-40 minutes at 350°F |
| Baking dish | 9x13-inch or 9x13x2-inch |
| Yield | Varies, but one batch of cornbread should yield around 7 cups |
| Special notes | Some recipes suggest using day-old cornbread for the best texture and taste |
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What You'll Learn
Cornbread dressing ingredients
Cornbread dressing is a popular dish, especially during Thanksgiving. It is a versatile dish that can be made in various ways, depending on personal preferences and traditions. Here are the ingredients that are commonly used in cornbread dressing:
Cornbread:
The base of the dressing is cornbread, which can be made from scratch or using a pre-made mix. Some recipes call for day-old cornbread, as it adds a drier texture to the dressing. The cornbread is crumbled into a large bowl to form the foundation of the dish.
Vegetables:
Common vegetables used in cornbread dressing include onions, celery, bell peppers, and mushrooms. These vegetables are typically sauteed in butter until they become tender and flavorful. Some recipes also call for garlic to be added to the vegetable mixture for extra depth of flavor.
Seasonings:
Fresh herbs such as sage, thyme, and rosemary are popular additions to cornbread dressing. These herbs enhance the flavor and give it a savory character. Salt, pepper, and poultry seasoning are also commonly used to taste.
Broth:
Chicken broth or vegetable broth is added to the cornbread dressing to moisten the mixture and give it a softer texture. It helps bind all the ingredients together and ensures the dressing is not dry.
Cream of Mushroom Soup:
One of the key ingredients in cornbread dressing is cream of mushroom soup. It adds a creamy texture and a distinct flavor to the dish. Some recipes call for cream of chicken soup or cream of celery soup as an alternative, depending on personal preference.
Eggs:
Eggs are used as a binding agent in cornbread dressing. They help hold all the ingredients together and give the dressing a more structured consistency. The number of eggs used can vary, but typically one to three eggs are sufficient.
Meat (optional):
Some recipes include meat, such as shredded chicken, Italian sausage, or bacon, to make the dish more hearty and flavorful. However, this is entirely optional, and cornbread dressing can also be made vegetarian-friendly by omitting the meat.
Cornbread dressing is a versatile and flavorful dish that can be tailored to individual tastes. It is a beloved side dish, especially during the holidays, and its ingredients can be adjusted to create a unique family tradition.
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How to prepare cornbread
Preparing cornbread is a simple process, and a great recipe to have in your arsenal. Cornbread is a versatile dish, and can be made in many ways, with a variety of ingredients.
Firstly, you will need a cast iron pan or skillet. This is the best way to cook cornbread, as it gives it a nice crust. Preheat your oven to 350-450 degrees Fahrenheit, and place the pan inside to heat up. You can use butter, Crisco, or lard to grease the pan, melting it until it sizzles.
For the batter, you can use a box mix, or make your own. If you are making your own, you will need cornmeal, flour, sugar, butter or oil, eggs, and milk or buttermilk. You can also add extras like cheese, jalapeños, sour cream, creamed corn, or honey, depending on your taste. The batter should be well mixed, and quite runny. You can add more milk or buttermilk to get the right consistency. The gluten in the flour needs to be worked, so make sure you stir the batter well.
Once your batter is ready, and your pan is hot, pour the batter into the pan. You can then place the pan in the oven and bake for around 25 minutes, or until golden brown. You should let the cornbread cool before serving, and it is best served fresh.
Cornbread is a great side dish, and can also be used in other recipes, like cornbread dressing.
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How to make cream of mushroom soup
Cream of mushroom soup is a great addition to cornbread dressing. Here is a detailed recipe for making this soup from scratch.
To make a delicious cream of mushroom soup, you will need a variety of ingredients, including mushrooms, butter, olive oil, chicken broth, milk or cream, and seasonings such as salt, pepper, garlic, and onions. You can also add a dash of sherry or nutmeg to enhance the flavour.
Start by heating olive oil in a large pot over medium-high heat. Once hot, add butter and let it melt. Next, add the mushrooms and cook until they are lightly browned and have released most of their water, which should take around 10 minutes. Remove a cup of cooked mushrooms and set them aside for now.
In a separate small bowl, prepare the roux by melting butter and stirring in flour continuously until it turns slightly golden. This step infuses the mushrooms with flavour and gives the soup a rich, thick consistency. Now, slowly add the chicken broth to the roux, stirring continuously to avoid lumps and maintain a smooth texture.
Pour the cooked mushrooms into the roux mixture and stir everything together. Add the cream or milk, along with your desired seasonings, and continue heating for a few more minutes. Finally, stir in the reserved cooked mushrooms, adjust the seasoning to your taste, and your cream of mushroom soup is ready to be served!
This soup can be stored in the refrigerator for up to 4-5 days and gently reheated when needed. If you wish to freeze it, it is recommended to do so without the cream. Simply defrost, heat, and then whisk in the cream before serving.
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How to cook vegetables
There are many ways to cook vegetables, and they are an important part of a healthy diet. Here are some methods to cook veggies that every cook should know:
Boiling
Boiling your vegetables is one of the most fool-proof methods for cooking veggies. While it may not provide as much flavor as some other methods, fresh boiled vegetables with a little salt are enjoyed by many. Add enough water to your pot or saucepan to cover the vegetables, add salt or oil to the water, and put the heat on high. You can boil most vegetables, but broccoli, green beans, or cauliflower are great places to start.
Steaming
Steaming is similar to boiling but is said to be the healthiest way to cook vegetables. Add about an inch of water to your pot and make sure you have a pot that fits your steam basket/colander. If you use a colander, make sure it is heat-proof. Put the heat on high and wait for the water to boil. Once the water is boiling, fill your steam basket/colander with your vegetables, cover with a lid, and place it on top of the pot. Reduce the heat to medium or low. Almost any vegetable can be steamed, but some favorites include asparagus, spinach, Brussels sprouts, and carrots.
Sautéing
Sautéing your vegetables is a fast and delicious way to prepare your dinner with plenty of flavors. Heat a skillet on the stove over medium-high heat and add some butter. Once melted, add your chopped vegetables and sauté until tender. You can also add minced garlic, herbs, and seasonings to the vegetable mixture. Stir everything together and take it off the heat.
Roasting
Roasting vegetables is a great way to get them crispy and flavorful. Preheat your oven to 425°F. Cut your vegetables into bite-sized pieces, then toss them with some good-tasting oil. Use enough oil to give the vegetables a glossy coating, but not so much that it puddles at the bottom of your bowl. Spread the vegetables out on a baking sheet, making sure they are not crowded, as this will cause them to steam instead of roast. Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables will cook more quickly, while harder vegetables like potatoes will take longer.
Cornbread Dressing
Now, for something a little different, here is a recipe for cornbread dressing that incorporates vegetables and cream of mushroom soup:
Preheat your oven to 350°F. Generously spray or grease a 9 x 11 baking dish. In a skillet, melt some butter and sauté onions and celery until the vegetables are translucent, about 8 minutes. In a large bowl, crumble some cornbread. Whisk an egg in a small bowl, then add it to the cornbread along with the onions, celery, broth, white bread cubes, poultry or Creole seasoning, cream of mushroom soup, salt, and pepper. Mix thoroughly and spoon the mixture into the prepared casserole pan. Place in the oven and bake for 35–40 minutes or until golden brown.
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How to bake the dressing
To bake the dressing, start by preheating your oven to 350 degrees Fahrenheit. Generously grease a 9x11 baking dish. In a skillet, melt some butter and sauté onions, celery, and bell peppers until the vegetables are translucent and tender, which should take about 8 minutes. You can also add garlic to this mixture. In a separate bowl, whisk an egg and add it to the cornbread along with the vegetables, broth, white bread cubes, poultry or Creole seasoning, mushroom soup, and salt and pepper. Mix everything together and spoon the mixture into the prepared casserole pan. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown.
If you want to add meat to your dressing, you can cook some bacon until crisp, drain the bacon fat, and add the celery, mushrooms, and green onions to the skillet. You can also use Italian sausage or shredded chicken. For a vegan option, simply omit the meat and use vegetable broth instead of chicken broth.
For a moist and dense dressing, add cream of mushroom soup and chicken broth. You can also add milk to the mixture, as suggested by one home cook. For extra flavour, you can use fresh herbs like sage, thyme, and rosemary, but be careful not to overdo it. Granny Gray's rule of thumb is to use equal amounts of onions and celery. You can also add almonds to the mixture for some crunch.
If you're making the cornbread from scratch, it's recommended to let it sit out for at least 12-24 hours before crumbling it into the dressing mixture. This will give it a chance to stale up a bit, which is ideal for this recipe.
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Frequently asked questions
Cornbread dressing is a traditional Southern dish made with cornbread, vegetables, herbs, and sometimes meat. It is often served during the holidays and can be made in advance.
Cornbread dressing typically includes cornbread, celery, onions, butter, eggs, broth, and herbs such as sage, thyme, and rosemary. Some recipes also include meat, such as bacon, sausage, or chicken.
Yes, cream of mushroom soup is a common ingredient in cornbread dressing. It adds moisture and flavour to the dish. You can also make your own cream of mushroom by sautéing mushrooms in butter, adding flour and milk.
To make cornbread dressing, first crumble your cornbread into a large bowl. Sauté vegetables such as celery, onions, and bell peppers in butter until tender, then add herbs and seasonings. Mix the vegetables with the cornbread, then add shredded chicken and beaten eggs. Finally, add cream of mushroom soup and chicken broth, and bake until golden brown.
