Grandmama's Cornbread Dressing

Posted by Callies Biscuits on

Everyone that knows me well knows that Thanksgiving is my favorite holiday of the year! There is always one dish that has to be on my table, no exceptions.  Whether I'm in Idaho, Charleston, or Rockville, it's just not Thanksgiving without my Grandmama's cornbread dressing.

I love the savory cornbread! I make the cornbread a day ahead with bacon drippings combined with my homemade broth and fresh sage.  It makes my house smell like Thanksgiving - or at least my version of it!  It's easy to make, you can prep it the night before and the texture of the crunchy topping with the moist inside is the most exquisite combination.  Take it or serve it, whatever it takes you must enjoy cornbread dressing this holiday season!

Cornbread Dressing

Cornbread Dressing:

    - 6 tablespoons butter - 3 cups large onions, diced - 2 cups celery stalks, diced - 7 cups day-old cast-iron buttermilk cornbread, broken into 1-inch cubes (see recipe below) - 2 tablespoons fresh sage, minced - 2 cups chicken or vegetable broth - Salt and pepper to taste

How To:

    1. Preheat oven to 375°F. 1. Heat one tablespoon butter in a 12-inch cast-iron skillet over medium heat. Add the onions, celery, salt and pepper to taste. Cook until slightly softened, about 5 minutes. 1. Transfer to a large bowl. Add the cornbread and sage mixing well to combine. 1. In the same skillet over medium heat, melt 3 tablespoons butter. Add the cornbread mixture. Add broth and stir to moisten. Dot with remaining butter and season with salt and pepper to taste. 1. Bake until brown and crispy on top, about 40-50 minutes. 1. Serve immediately and enjoy!

Cast Iron Buttermilk Cornbread:

    - 3 slices Bacon - 1 ¼ cups cake flour or all-purpose flour - 2 teaspoons cake flour or all-purpose flour - ¾ cup yellow cornmeal - ¼ cup of sugar - 2 teaspoons baking powder - 1 teaspoon kosher salt - ½ teaspoon freshly ground pepper - 1 cup buttermilk - 1/3 cup heavy cream - 1 large egg, beaten

    1. Preheat oven to 400°F. 1. Meanwhile cook the bacon in a cast-iron skillet remove and drain keeping drippings crumble place batter before baking or save it sprinkle on your next salad make blt for lunch 1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper. Combine buttermilk, cream, and egg, and add to the dry ingredients. Mix well. 1. Return the skillet with the bacon grease to high heat until very hot, but not smoking. Pour in batter, and sprinkle with bacon crumbles if desired. 1. Transfer skillet to oven and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool, cover, and set aside for one day before proceeding with Cornbread Dressing recipe.
"I love everything about this dish - which I guess is technically a side, but the secret is out - this is the main dish for me!" ~Carrie