For a shortcut, use 12 cups of leftover cornbread for this recipe.
Makes 8 servings
- 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
- 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.
- 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.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Invert cornbread onto a wire rack. Let cool; crumble.
- 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.
- 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.
- 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.