Skillet Cornbread Dressing
A savory Southern holiday dressing built on crumbled homemade skillet cornbread, celery, onion, and sage, all soaked in rich vegetable broth and baked until set on the outside and custardy within.
Ingredients
- 2 cups stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tsp granulated sugar
- 1.5 cups buttermilk
- 2 large eggs, beaten
- 8 tbsp unsalted butter
- 4 stalks celery stalks, diced
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tsp dried rubbed sage
- 1 tsp dried thyme
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Make the skillet cornbread: Preheat oven to 425°F (220°C). Melt half the 8 tbsp unsalted butter in a 10-inch cast iron skillet in the oven for 5 minutes. In a bowl, whisk together 2 cups stone-ground yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 2 tsp granulated sugar, and half the 1 tsp salt.
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2
Whisk 1.5 cups buttermilk and half the 2 beaten large eggs together, then stir into the dry ingredients along with the melted butter from the skillet. Pour the batter back into the hot skillet and bake until golden and a toothpick comes out clean, about 20-22 minutes. Let cool completely.
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3
Reduce oven temperature to 375°F (190°C). Grease a 9x13-inch baking dish. Crumble the cooled cornbread into a very large bowl.
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4
In a skillet, melt the remaining butter over medium heat. Add 1 large diced yellow onion and 4 stalks diced celery stalks and cook until softened, about 6 minutes. Add 4 cloves minced garlic cloves, 2 tsp dried rubbed sage, and 1 tsp dried thyme and cook 1 minute more. Season with the remaining salt and 1/2 tsp freshly ground black pepper.
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5
Add the cooked vegetables to the crumbled cornbread. Pour in 3 cups vegetable broth and stir in the remaining eggs. The mixture should be very moist — similar to a thick batter.
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6
Transfer to the prepared baking dish. Bake at 375°F (190°C) until the top is golden brown and the center is just set, 30-35 minutes.
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7
Let rest 10 minutes before serving.