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Dressing Cornbread

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This Dressing Cornbread is made specifically to become the base of a great Southern-style dressing. It bakes up with a golden crust and a sturdy, slightly crumbly interior that soaks up broth and seasonings without turning to mush. Lightly seasoned and not too sweet, it’s best baked a day or two ahead so it can dry out before you build your dressing.

Ingredients

  • 2 tablespoons bacon drippings or vegetable oil, for the skillet
  • 2 cups (280 g) stone-ground yellow cornmeal
  • 1/2 cup (65 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 cups (480 ml) buttermilk
  • 2 large eggs
  • 1/4 cup (60 ml) vegetable oil or melted butter

Instructions

  1. Heat the skillet: Preheat the oven to 425°F (220°C). Add the bacon drippings to a 10-inch cast-iron skillet and place it in the oven for 10 minutes until very hot.
  2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
  3. Mix the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, and oil until combined.
  4. Combine: Pour the wet ingredients into the dry and stir just until moistened. A few lumps are fine.
  5. Bake: Carefully pour the batter into the hot skillet. It should sizzle. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  6. Cool: Let the cornbread cool in the skillet for 10 minutes, then turn it out onto a wire rack to cool completely.
  7. Dry it out: Crumble or cube the cornbread, spread it on a baking sheet, and let it sit uncovered overnight, or toast at 250°F (120°C) for 30 minutes, until dry.

Notes

  • Use unsweetened cornbread for dressing. Too much sugar will make the finished dish taste like dessert.
  • Stone-ground cornmeal gives the best texture and corn flavor.
  • A preheated skillet is what creates the crisp, golden crust.
  • Bake the cornbread up to 3 days ahead and store it uncovered or loosely wrapped so it stays dry.
  • The baked cornbread freezes well for up to 3 months. Thaw, crumble, and dry before using.
  • This recipe makes about 8 cups of crumbs, enough for one 9×13-inch pan of dressing.

Nutrition

Find it online: https://thefamilycooking.com/dressing-cornbread/