Cornbread Dressing

0
5448
Cornbread Dressing

For a shortcut, use 12 cups of leftover cornbread for this recipe.

Cornbread Dressing
 
Makes 8 servings
Ingredients
  • 1 cup unsalted butter, divided
  • 3 cups whole buttermilk
  • 8 large eggs, divided
  • 3 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons kosher salt, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 cups sliced celery
  • 2 cups chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (32-ounce) carton chicken broth
  • 1 cup chopped pecans, toasted
  • 4 teaspoons poultry seasoning
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 425°. In a 12-inch cast-iron skillet, melt ½ cup butter over medium-high heat. Pour butter into a medium bowl; whisk in buttermilk and 3 eggs. Place skillet in oven to preheat.
  2. In a large bowl, whisk together cornmeal, flour, sugar, 2 teaspoons salt, baking powder, and baking soda. Pour buttermilk mixture into cornmeal mixture; stir until combined. Pour mixture back into skillet.
  3. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Invert cornbread onto a wire rack. Let cool; crumble.
  4. Reduce oven to 375°. Wipe skillet clean. Melt remaining ½ cup butter over medium-high heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat.
  5. In a large bowl, whisk together broth and remaining 5 eggs. Gently stir in crumbled cornbread, celery mixture, pecans, poultry seasoning, thyme, pepper, and remaining 2 teaspoons salt. Spoon cornbread mixture back into skillet.
  6. Bake until top is golden brown and dressing is firm to the touch, 45 to 50 minutes.

Find more delicious Thanksgiving sides in our newest issue Southern Cast Iron.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.