A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing.
Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors.
Heat a medium cast-iron skillet in the oven for 10 minutes.
Photo: Johnny Autry
If using butter or bacon fat, add it to the pan to melt.
Meanwhile, combine cornmeal, baking soda and salt in a medium bowl.
Lightly beat egg in a large measuring cup and stir in buttermilk.
Add the wet ingredients to the dry ingredients and stir to combine.
Pour the melted butter (or bacon fat or 2 tablespoons oil) into the batter.
Stir to combine, then pour the batter back into the hot skillet.
Bake the cornbread until golden brown, 20 to 25 minutes.
Let dry in the pan on a wire rack overnight before making dressing.
To prepare dressing:Preheat oven to 350F.
Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
Crumble the cornbread into a large bowl.
Heat oil in a large skillet over medium heat.
Add onion and celery and cook, stirring occasionally, until soft, 5 to 7 minutes.
Add to the cornbread.
Pour broth (or stock) over and add eggs, sage, thyme, pepper and salt.
Stir well to combine.
Transfer the dressing to the prepared baking dish.
Bake until puffed and golden brown, 45 to 50 minutes.
Let cool slightly before serving.
Bake from frozen for 1 hour.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
