Loading Video...
Recipe courtesy of Michael Symon

Cornbread and Wild Rice Dressing with Pine Nuts and Parsley

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 25 min
  • Cook: 2 hr 10 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Sherla's Cornbread:

Dressing:

Directions

  1. For the cornbread: Preheat the oven to 400 degrees F. Mix the cornmeal mix, buttermilk (a little at a time), flour, egg and baking soda in a bowl. Heat a cast-iron skillet, add the bacon grease and once the grease is hot, transfer 2 tablespoons of the grease from the skillet to the cornbread mixture. Mix the grease into the cornbread mixture and pour the cornbread mixture into the sizzling hot skillet. Bake until you can't see a finger print in the top of the bread when you lightly press it, about 20 minutes. Cool, cube into 8 cups, and toast.
  2. For the dressing: Preheat the oven to 375 degrees F. To cook the rice, combine 2 cups of the stock, 2 cups water and rice in a medium saucepan. Bring the mixture to a simmer, cover and cook until the rice is tender, about 1 hour. Drain the rice and transfer to a large bowl. 
  3. Meanwhile, melt the butter and let brown slightly in a large pan. Add the corn, onions, celery, red peppers, garlic and a pinch salt and sweat the vegetables until tender. Add the ham and pine nuts and cook over low heat, about 2 minutes. Set aside to slightly cool. 
  4. Whisk together the remaining 3 cups stock, cream, parsley and eggs and sprinkle with salt and pepper. Combine the rice, vegetable/ham mixture, stock/cream mixture and Sherla's Cornbread in a 4-quart lasagna pan and cook, covered, about 30 minutes. Uncover the pan and cook until crusty, about 20 minutes.

Cook’s Note

This recipe works best if made ahead of time. Add the ingredients to the lasagna pan but wait to cook until after refrigerating overnight to let the custard soak in.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Meet the Magical Mega Cakes from Choccywoccydoodah

Cake + chocolate + crazy talent = the coolest confectionery in Brighton, England.