Homemade Cornbread
Dressing Recipe

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Cornbread Recipe:

2 eggs

1 1/2 c. buttermilk

4 T. melted unsalted butter or bacon fat

1 1/2 c. yellow cornmeal

1/2 c. all-purpose flour

2 t. baking powder

1 1/2 t. sugar

1 t. salt

1/2 t. baking soda

Preheat oven to 375 F. Grease a 9-inch square baking pan.

Whisk together eggs, buttermilk, and 4 tablespoons melted butter or bacon fat in a large mixing bowl. In a separate large bowl, whisk together cornmeal, flour, baking powder, sugar, salt, and baking soda. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into greased pan. Bake until top is golden brown and edges have pulled away from sides of pan, about 30 minutes.

Make a day in advance if using for dressing.

Sausage and Cornbread Dressing Recipe

serves 8

1/2 pound sweet Italian, hot Italian, breakfast, or Andouille sausage, cut into 1/2-inch pieces

1 1/2 c. chopped yellow or white onions

1 c. chopped celery with leaves

1 c. chopped bell peppers

1 T. minced garlic

1/2 c. chopped green onions

1/4 c. chopped fresh parsley

2 t. chopped fresh thyme

1 t. salt

1/2 t. freshly ground black pepper

One pan day old cornbread, crumbled

3 slices bread, torn into 1/2-inch pieces

2 large eggs, beaten

1/2 to 1 c. chicken stock, as needed

1/2 to 1 c. cream, as needed

Preheat the oven to 350 F. Grease a 13 by 9-inch baking pan and set aside.

In a large skillet, cook the sausage until browned, about 5 minutes. Add onions, celery, bell peppers and cook until starting to soften. Add garlic, green onions, parsley, thyme, salt and pepper and remove from heat. Transfer to a large bowl and allow to cool.

Add crumbled corn bread to the bowl along with bread and eggs, and mix well. Add enough broth and cream, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy. Transfer to the greased pan and cover with aluminum foil. Bake about 25 minutes. Uncover and bake until golden brown, about 15 minutes.

Caramelized Onion Cornbread Dressing Recipe

serves 8

2 T. unsalted butter

2 onions, chopped

handful fresh sage leaves, chopped

2 t. chopped fresh thyme

1 t. salt

1/2 t. freshly ground black pepper

One pan day old cornbread, crumbled

3 slices bread, torn into 1/2-inch pieces

2 large eggs, beaten

1/2 to 1 c. chicken stock, as needed

1/2 to 1 c. cream, as needed

Preheat the oven to 350 F. Grease a 13 by 9-inch baking pan and set aside.

Melt the butter in a large skillet over medium heat and add the onions. Cook and stir until soft and caramelized, about 10 minutes. Add sage, thyme, salt and pepper. Transfer to a large bowl and allow to cool.

Add crumbled corn bread to the bowl along with bread and eggs, and mix well. Add enough broth and cream, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy. Transfer to the greased pan and cover with aluminum foil. Bake about 25 minutes. Uncover and bake until golden brown, about 15 minutes.

Your guests will love whichever cornbread dressing recipe you choose!

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