Dressing from Cornbread

Here’s a classic recipe for cornbread dressing, perfect for a holiday meal or any time you want a delicious and comforting side dish:

Ingredients:

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter

For the Dressing:

• 8 cups crumbled cornbread (from the above recipe)
• 4 cups white bread, cubed and toasted
• 1/2 cup unsalted butter
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 1/2 cup chopped fresh parsley
• 1 tablespoon poultry seasoning
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3-4 cups chicken broth (more if needed)
• 2 large eggs, beaten

Instructions:

Making the Cornbread:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Grease a 9-inch square baking pan or cast-iron skillet.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
3. Add Wet Ingredients: In a separate bowl, whisk together the buttermilk and eggs. Stir in the melted butter.
4. Combine: Pour the wet ingredients into the dry ingredients and stir just until combined.
5. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the cornbread cool, then crumble it into pieces.

Making the Dressing:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a large baking dish.
2. Cook Vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until softened, about 10 minutes. Stir in the parsley, poultry seasoning, sage, thyme, salt, and pepper.
3. Combine Bread and Vegetables: In a large bowl, combine the crumbled cornbread and toasted bread cubes. Add the cooked vegetables and mix well.
4. Add Broth and Eggs: Gradually stir in the chicken broth until the mixture is moistened. The amount of broth needed can vary, so add enough to reach your desired consistency. Stir in the beaten eggs.
5. Bake: Transfer the mixture to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the dressing is set.

Tips:

• For a richer flavor, you can use turkey broth instead of chicken broth.
• Add cooked and crumbled sausage for a meaty version.
• For a vegetarian version, use vegetable broth instead of chicken broth.

Enjoy your homemade cornbread dressing!