Cornbread Dressing

Ingredients

• 1 1/2 cups whole grain cornmeal (228 grams, preferably medium grind)
• 1 cup white whole wheat flour (120 grams)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt or 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1 cup buttermilk (or 3/4 cup plain yogurt mixed with 1/4 cup water)
• 3/4 cup frozen corn (99 grams)
• 2 large eggs
• 8 tablespoons butter (1 stick, melted and cooled slightly)
• 2 tablespoons avocado oil (or other high heat oil)
• 1 recipe Skillet Cornbread (above, or 1 1/2 pounds of other savory cornbread)
• 4 tablespoons butter
• 1 large onion (diced small)
• 4 ribs celery (diced small)
• 2 tablespoons finely chopped fresh sage (or 1 tablespoon rubbed sage)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon kosher salt (plus more to taste)
• freshly ground black pepper (to taste)
• 2 cups chicken broth (or turkey stock, or more)
• 2 large eggs

Instructions

1. 1

   --- For the Skillet Cornbread ---

2. 2

   Place a 10-inch cast iron skillet on oven's center rack. Turn oven to 400°F, allowing the pan to preheat.

3. 3

   In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.

4. 4

   In a blender or combine buttermilk and frozen corn; mix until smooth. Add eggs and blend for a few seconds, just until combined.

5. 5

   Pour yogurt mixture and melted butter into cornmeal mixture. Fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.

6. 6

   With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven's center rack.

7. 7

   Bake for 25 minutes or until knife or toothpick comes out clean. Remove from oven and set aside to cool.

8. 8

   --- For the Cornbread Dressing ---

9. 9

   Once cornbread is cool, crumble into bite-size pieces (not too small) and spread in a single layer on a rimmed baking sheet. Bake in a 250˚F preheated oven for 1 hour until dry and lightly toasted (my preferred method). OR crumble cornbread, spread on a baking sheet and let stand uncovered overnight and up to 2 days to dry out.

10. 10

    Preheat oven to 350˚F.

11. 11

    Butter a 13x9x2-inch baking dish (3-quart) and set aside.

12. 12

    Place crumbled, toasted cornbread in a large bowl and set aside.

13. 13

    Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened but not browned, 8-10 minutes. Stir in sage, thyme, kosher salt and pepper; check for seasoning and add more salt and pepper to taste. Remove from heat.

14. 14

    In a medium bowl, whisk together eggs and chicken broth.

15. 15

    Add onion mixture and drizzle egg and broth mixture over cornbread; gently toss to combine. If mixture looks dry, moisten with stock as desired.

16. 16

    Transfer to prepared baking dish and spread into an even layer. (recipe note #1) Cover with foil and bake 30 minutes; remove foil and bake uncovered, 15 minutes more, or until golden brown and hot all the way through. Serve.