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Old 11-16-2011, 07:22 AM   #121
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SO if I make this and want to make corn bread dressing....what's the recipe for that???
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Old 11-16-2011, 08:20 AM   #122
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I've low-carbed the recipe I used for years and have served this version to friends and family for 10 years now with no one noticing the bread change.

Cornbread-Pecan Dressing

4 cups low-carb cornbread, crumbled
4 slices low-carb bread, toasted and crumbled
1/4 cup butter
4 ribs celery, finely chopped
1 onion, finely chopped
3/4 cup toasted pecans
1 red bell pepper, finely chopped
1 poblano chili, roasted, peeled, diced
1/2 pound breakfast sausage or chorizo
1/4 teaspoon dried oregano
1 teaspoon sage (or more to taste)
1/2 teaspoon basil
2 tablespoons parsley (less if using dried)
1 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
salt to taste (2-3 teaspoons)
1/4 cup chicken stock
1 3/4 - 2 cups heavy cream

Saute celery, onions, pecans in butter. Add to crumbled bread with red bell pepper and poblano chili.

Saute sausage to brown. Add the sausage, spices,salt and chicken stock to dressing. Mix well. If stuffing a turkey, add cream to mixture. If cooking separately, pour cream over dressing after it is in the pan. Bake at 350F 30-35 minutes. Fills an 8X11 or almost fills a 9X12 pan. Doubles easily and freezes beautifully. I always double the recipe and freeze half so I don't have to make it again at Christmas.
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Old 11-18-2011, 05:40 AM   #123
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I made the cornbread last night and it is amazing! Thanks Chicken Lady!
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Old 11-18-2011, 03:16 PM   #124
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Tilly, I would but I don't have a recipe. I've been trying to come up with one, but have never come up with one that was satisfactory.

Grace, I was with you! I was sure that soy grits were lower in carbs! But when I looked it up the other day, low & behold, the soy grits was much higher in carbs!
So now I'm punting again!!! I want to come up with an even lower carb count than ChickenLady's recipe IF I can. But it may not be possible. This recipe (or one using corn bran rather than the ground pop corn, still just don't want to go that route) may be what i end up with. But even the corn bran seems to be higher in carbs than I had remembered it being.
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Old 11-22-2011, 05:37 AM   #125
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I just made this cornbread. So good. I stole a piece and put some butter and sf jam on it for my breakfast. I want to make stuffing with some of it. Any recipes? Just dry it out and add broth, celery, onion and seasoning? Will I need any other bread??
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Old 11-22-2011, 09:28 AM   #126
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I used this for dressing. I made a small batch last night. Ther recipe I used was:

Grandma's Corn Bread Dressing Recipe - Allrecipes.com

I read a ton of the reviews and cut back on the sage and chicken stock. I also added mushrooms and a pinch or 2 of poultry seasoning. I think it's really good. I prefer my dressing dryer, so that is how I made this.
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Old 11-22-2011, 09:29 AM   #127
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Brenda, I also toasted my corn bread after I cubed it before making the dressing. My bread was very moist.
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Old 11-22-2011, 12:20 PM   #128
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Oh my...Why hadn't I made this before???

Made half of a batch in my small cast iron skillet..It was great...(had a small piece).
I watched the cooking time and it seemed to cook quite quickly.

I also added a bit of oil, then heated the whole pan in the oven, took it out, poured in the bread mixture and baked it.

I was afraid of grinding the kernels of popcorn, so I used quick grits.More carbs, but easy and very tasty.
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Old 11-22-2011, 02:19 PM   #129
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Zipp2play, that recipe is just what I was looking for.. thanks for posting the link, I have it printed out and cant wait to make my stuffing tomorrow,, so you cubed up the cornbread and toasted it? How wet did you let yours get? I am wondering how much stock to use, I dont want soggy,, but not super dry either or I will dump bad gravy on it.. speaking of gravy, what do you all do for a lowcarb gravy??
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Old 11-23-2011, 05:23 AM   #130
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I made my corn bread on Thursday and didn't make the dressing till Monday. My corn bread actually got more and more wet over the days. Next time I will NOT cover it as the last few pieces got a touch of mold on them it was that wet. Not the stuff I had cubed for dressing but the other.

I have never liked gravy, so I won't touch the stuff by choice. I like my dressing dry. You know, I used 1 1/2 cups of stock and it was perfect. As it bakes, watch it and stir, if it is too dry, add more!
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Old 11-23-2011, 08:36 AM   #131
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Dh: This bread is so good

Me: This is lowcarb cornbread

Dh: This tastes way better than cornbread.

End of story...It's a winner.
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Old 11-23-2011, 01:06 PM   #132
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I just made my cornbread stuffing !! It is good. Did you store the corn bread in the fridge? ( the one that got mold)?
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Old 11-23-2011, 02:37 PM   #133
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Quote:
Originally Posted by CarolynF View Post
Dh: This bread is so good

Me: This is lowcarb cornbread

Dh: This tastes way better than cornbread.

End of story...It's a winner.
CarolynF, I see more than one cornbread recipe on here. Which one did you use?
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Old 11-23-2011, 04:55 PM   #134
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I just had my DH try the regular stuffing and the LC cornbread stuffing, and liked the cornbread one better!!!! There goes my leftovers!
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Old 11-23-2011, 07:22 PM   #135
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Tilly: I used the original, but subbed quick grits for the popcorn meal. I halved the recipe and made it in a smaller pan..
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Old 11-26-2011, 06:59 PM   #136
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I FINALLY got around to making this tonight - in my big cast iron skillet, which I "greased" with bacon fat before pouring in the batter. The only diversion I took was to add some diced onion per DH's request.

This is quite possibly the BEST corn bread EVER! LC or not. It's tender, the crust has a nice crunch to it, and it's just plain delicious. With our turkey lentil soup, it was heavenly!
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Old 11-26-2011, 07:34 PM   #137
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You and me, Char were late to the cornbread party. Isn't it fabulous?? Did you add the popcorn meal or the grits or the cornmeal?
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Old 11-27-2011, 04:30 AM   #138
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I do not have a cast iron skillet and have always wanted one. Do any of you have a recommendation as to what size I should get?
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Old 11-27-2011, 08:23 AM   #139
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You and me, Char were late to the cornbread party. Isn't it fabulous?? Did you add the popcorn meal or the grits or the cornmeal?
I ground the popcorn up in my Vitamix and used that. I need to grind it a little finer though, or sift it, as there were a few "crunchy bits" - but DH thought they added character! LOL!

Quote:
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I do not have a cast iron skillet and have always wanted one. Do any of you have a recommendation as to what size I should get?
Tilly, mine was handed down to me from my MIL, and I think it's the perfect size - 12". I HAVE others in various sizes but this is the one I always use for everything!
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Old 11-27-2011, 12:05 PM   #140
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I ground the popcorn up in my Vitamix and used that. I need to grind it a little finer though, or sift it, as there were a few "crunchy bits" - but DH thought they added character! LOL!



Tilly, mine was handed down to me from my MIL, and I think it's the perfect size - 12". I HAVE others in various sizes but this is the one I always use for everything!
Thanks. So what else can you use it for?

Last edited by Tilly; 11-27-2011 at 12:07 PM..
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Old 11-27-2011, 12:13 PM   #141
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Welllll anything you'd use a skillet! I brown ground beef in it, fry up pork chops or hamburger patties, start steaks and sear both sides then pop the whole works into a preheated oven to finish cooking them (we like thick steaks!), there are other cakes and such you can bake in them...

They're great because they retain heat so well. A well-seasoned cast iron pan is a thing of beauty! It takes a little special care at first but once it's got that "glaze" on it it's practically nonstick (except for scrambled eggs, don't ask me how I know this!) and generally just needs a good wiping out, or a swish with hot water and a plastic scrubby, to keep it in good shape.

I season mine with coconut oil and after each use, rinse it out, pop it on a burner and turn it on High until all the water is evaporated, turn it off, and plop a teaspoon or two of coconut oil in there; let it melt, swirl it around, then carefully wipe the pan with a paper towel. You want a nice sheen of the oil left on it to keep it from rusting.

I store mine in the drawer under the oven, with paper towels in between the pans.
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Old 11-27-2011, 12:18 PM   #142
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Welllll anything you'd use a skillet! I brown ground beef in it, fry up pork chops or hamburger patties, start steaks and sear both sides then pop the whole works into a preheated oven to finish cooking them (we like thick steaks!), there are other cakes and such you can bake in them...

They're great because they retain heat so well. A well-seasoned cast iron pan is a thing of beauty! It takes a little special care at first but once it's got that "glaze" on it it's practically nonstick (except for scrambled eggs, don't ask me how I know this!) and generally just needs a good wiping out, or a swish with hot water and a plastic scrubby, to keep it in good shape.

I season mine with coconut oil and after each use, rinse it out, pop it on a burner and turn it on High until all the water is evaporated, turn it off, and plop a teaspoon or two of coconut oil in there; let it melt, swirl it around, then carefully wipe the pan with a paper towel. You want a nice sheen of the oil left on it to keep it from rusting.

I store mine in the drawer under the oven, with paper towels in between the pans.
Okay, thanks! That might just go on my Christmas wish list.
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Old 11-27-2011, 12:46 PM   #143
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I loved making this. It was the best tasting cornbread.

I added green chiles for more flavor. So So So good.

Carolyn I love your picture in your avataur.

Last edited by rosethorns; 11-27-2011 at 12:50 PM..
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Old 11-28-2011, 06:55 AM   #144
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I just made my cornbread stuffing !! It is good. Did you store the corn bread in the fridge? ( the one that got mold)?
NO, but I will the next time I made this recipe!
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Old 11-28-2011, 06:56 AM   #145
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I just had my DH try the regular stuffing and the LC cornbread stuffing, and liked the cornbread one better!!!! There goes my leftovers!
That is awesome. TOO bad on the leftovers though. I have 1/2 mine left to eat this week!
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Old 11-28-2011, 07:13 PM   #146
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Oh, yeah, I'm a Southern girl, born and bred and I know my cornbread. This is the best I have ever tasted! I only tweaked by adding a couple of tablespoons of minced onion, one grated fresh jalepeno, and 2 tablespoons of corn kernels. None of the tweaks were necessary, just going for a little home-grown personalizing. Make this cornbread, if you haven't already -- it is downright wonderful!
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Old 12-09-2011, 06:42 PM   #147
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I made this again tonight to go with the hammy beans I made yesterday, using the ginormous ham bone from the full ham I cooked for Mom's birthday.

ANYWAY I used almond milk tonight and added a little MORE onion. DH, who has always said his mother made the BEST corn bread, has changed his tune - he says THIS is the BEST corn bread he has ever eaten!

It IS made in his Mom's cast iron skillet so that's some consolation I'm sure!
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Old 12-10-2011, 02:32 AM   #148
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Had enough of an order for Amazon to get the free shipping, so my seasoned cast iron skillet is on its way. Merry Christmas to me
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Old 12-10-2011, 09:20 AM   #149
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The seasoned ones have a jumpstart but I'd STILL oven-season it myself using coconut oil before I used it - just sayin' - from experience!
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Old 12-10-2011, 04:54 PM   #150
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I know you rub the pan with the oil but what temp and for how long in the oven?


By the way, it came in the mail today. I was so excited and my daughter just had no clue why I would be excited about a pan. Guess if I were 17 again I would not care in the least either!!!
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