Cornbread Dressing
The best cornbread dressing I know, made with my tried and true skillet cornbread!
Servings: 8 people
Ingredients
For the Skillet Cornbread
- 1 1/2 cups whole grain cornmeal 228 grams, preferably medium grind
- 1 cup white whole wheat flour 120 grams
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt or 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 cup buttermilk or 3/4 cup plain yogurt mixed with 1/4 cup water
- 3/4 cup frozen corn 99 grams
- 2 large eggs
- 8 tablespoons butter 1 stick, melted and cooled slightly
- 2 tablespoons avocado oil or other high heat oil
For the Cornbread Dressing
- 1 recipe Skillet Cornbread above, or 1 1/2 pounds of other savory cornbread
- 4 tablespoons butter
- 1 large onion diced small
- 4 ribs celery diced small
- 2 tablespoons finely chopped fresh sage or 1 tablespoon rubbed sage
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
- 2 cups chicken broth or turkey stock, or more
- 2 large eggs
Instructions
For the Skillet Cornbread
- Place a 10-inch cast iron skillet on oven's center rack. Turn oven to 400°F, allowing the pan to preheat.
- In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
- In a blender or combine buttermilk and frozen corn; mix until smooth. Add eggs and blend for a few seconds, just until combined.
- Pour yogurt mixture and melted butter into cornmeal mixture. Fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.
- With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven's center rack.
- Bake for 25 minutes or until knife or toothpick comes out clean. Remove from oven and set aside to cool.
For the Cornbread Dressing
- Once cornbread is cool, crumble into bite-size pieces (not too small) and spread in a single layer on a rimmed baking sheet. Bake in a 250˚F preheated oven for 1 hour until dry and lightly toasted (my preferred method). OR crumble cornbread, spread on a baking sheet and let stand uncovered overnight and up to 2 days to dry out.
- Preheat oven to 350˚F.
- Butter a 13x9x2-inch baking dish (3-quart) and set aside.
- Place crumbled, toasted cornbread in a large bowl and set aside.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened but not browned, 8-10 minutes. Stir in sage, thyme, kosher salt and pepper; check for seasoning and add more salt and pepper to taste. Remove from heat.
- In a medium bowl, whisk together eggs and chicken broth.
- Add onion mixture and drizzle egg and broth mixture over cornbread; gently toss to combine. If mixture looks dry, moisten with stock as desired.
- Transfer to prepared baking dish and spread into an even layer. (recipe note #1) Cover with foil and bake 30 minutes; remove foil and bake uncovered, 15 minutes more, or until golden brown and hot all the way through. Serve.
Notes
- At this point you can tightly cover and freeze if desired for up to 1 month and bake from frozen, making sure it reaches an internal temperature of 165˚F before serving. You can also refrigerate after cooking for 3 to 4 days and reheat or freeze for up to 1 month. Reheat cooked dressing in a 350˚F oven, covered with foil for the first 25 to 30 minutes and then uncovered until hot all the way through with crispy edges, 10 to 15 minutes more.
Nutrition
Calories: 430kcal | Carbohydrates: 42g | Protein: 10g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 593mg | Potassium: 435mg | Fiber: 6g | Sugar: 4g | Vitamin A: 807IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 2mg
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