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Photo: Johnny Autry
Active Time:30 minsTotal Time:1 hr 15 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 15 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCornbread2tablespoonsunsalted butter, bacon fat or canola oil2cupsfinely ground cornmeal1teaspoonbaking soda¼teaspoonsalt1large egg2cupsbuttermilkDressing1tablespooncorn or canola oil1mediumonion, chopped3stalkscelery, chopped2cupsreduced-sodium no-chicken broth, unsalted chicken broth or turkey stock, plus more if needed3large eggs, lightly beaten2tablespoonschopped fresh sage2teaspoonschopped fresh thyme½teaspoonground pepper¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Cornbread
2tablespoonsunsalted butter, bacon fat or canola oil
2cupsfinely ground cornmeal
1teaspoonbaking soda
¼teaspoonsalt
1large egg
2cupsbuttermilk
Dressing
1tablespooncorn or canola oil
1mediumonion, chopped
3stalkscelery, chopped
2cupsreduced-sodium no-chicken broth, unsalted chicken broth or turkey stock, plus more if needed
3large eggs, lightly beaten
2tablespoonschopped fresh sage
2teaspoonschopped fresh thyme
½teaspoonground pepper
Directions
To prepare cornbread:Preheat oven to 450°F. Heat a medium cast-iron skillet in the oven for 10 minutes. 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.
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.
To make ahead
Store cornbread (Steps 1-3) airtight at room temperature for up to 2 days. Freeze unbaked dressing in a ceramic or metal baking dish (glass can shatter when placed in the oven when frozen) for up to 1 month. Bake from frozen for 1 hour.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)149Calories6gFat19gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
