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
  1. Preheat oven to 425°.
  2. 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.
  3. Add buttermilk and 3 eggs to melted butter, and whisk until combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake until firm to the touch and top is golden brown, 45 to 50 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/classic-cornbread-dressing/