Classic 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 toasted pecans (optional)
- 4 teaspoons poultry seasoning
- 1 tablespoon fresh thyme leaves
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 425°.
- In a deep 13x9 dish, melt ½ cup butter over medium-high heat. Pour butter into a medium bowl. Place skillet in oven to preheat.
- Add buttermilk and 3 eggs to melted butter, and whisk until combined.
- In a large bowl, whisk together cornmeal, flour, sugar, 2 teaspoons salt, baking powder, and baking soda. Add buttermilk mixture, and stir until combined. Pour mixture into hot 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 temperature to 375°. Wipe skillet clean.
- In same skillet, 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 another large bowl, whisk together broth and remaining 5 eggs. Gently stir in crumbled cornbread, celery mixture, pecans (if using), poultry seasoning, thyme, pepper, and remaining 2 teaspoons salt. Spoon mixture into a deep 13x9-inch dish.
- Bake until firm to the touch and top is golden brown, 45 to 50 minutes.
