I'm really picky about my dressing at Thanksgiving. Not snobby--like all I eat is something fancy. The fact is, I like just a super simple cornbread dressing. Its what my grandmother and my mom make and I love it. Its just cornbread. No sage, no bread crumbs, no eggs, not a bunch of chopped veggies. Just super simple. Maybe it'll be just right for you this holiday season! I made my cornbread today for mine!
Cornbread Dressing
1 cup cornmeal
1 cup all purpose flour
3 tsp baking powder
1 tsp salt
1/4 tsp black pepper
1 cup buttermilk (1 Tbs vinegar with remainer whole milk)
1/2 cup oil
1 egg
1/3 - 1/2 cup chopped onion
3-4 cups chicken stock
Preheat oven to 425F (220C). Place about 1 Tbs of oil in a cast iron skillet and place in the oven to preheat. Meanwhile mix together the cornmeal, flour and spices. When oven and skillet are hot, add the buttermilk, egg, oil and onion to the dry mix. Place in hot skillet and back into the oven to bake for 20 minutes or so. Remove from oven and cool a bit. You can also freeze this if making ahead.
When ready to make the dressing, crumble up the cornbread into bits and place it in a lightly greased 9x13 (a smaller pan and thicker also works). Add chicken stock a bit at a time until it looks nearly soupy--you may need more or less than the amount listed.
Bake at 350F (180C) for 45 minutes to an hour. The dressing is done when the liquid is cooked out and top just starts to look dry.
Notes: I usually time and a half or double this recipe for Thanksgiving. It will still fit in a 9x13 pan and fill it to the top like these pictures show. If the pan is full you'll bake it for over an hour. You can bake the first step of cornbread in a greased casserole dish too. I just love what hot cast iron does to the edge of cornbread and that's how my grandmother does it.
Cornbread Dressing
1 cup cornmeal
1 cup all purpose flour
3 tsp baking powder
1 tsp salt
1/4 tsp black pepper
1 cup buttermilk (1 Tbs vinegar with remainer whole milk)
1/2 cup oil
1 egg
1/3 - 1/2 cup chopped onion
3-4 cups chicken stock
Preheat oven to 425F (220C). Place about 1 Tbs of oil in a cast iron skillet and place in the oven to preheat. Meanwhile mix together the cornmeal, flour and spices. When oven and skillet are hot, add the buttermilk, egg, oil and onion to the dry mix. Place in hot skillet and back into the oven to bake for 20 minutes or so. Remove from oven and cool a bit. You can also freeze this if making ahead.
When ready to make the dressing, crumble up the cornbread into bits and place it in a lightly greased 9x13 (a smaller pan and thicker also works). Add chicken stock a bit at a time until it looks nearly soupy--you may need more or less than the amount listed.
Bake at 350F (180C) for 45 minutes to an hour. The dressing is done when the liquid is cooked out and top just starts to look dry.
Notes: I usually time and a half or double this recipe for Thanksgiving. It will still fit in a 9x13 pan and fill it to the top like these pictures show. If the pan is full you'll bake it for over an hour. You can bake the first step of cornbread in a greased casserole dish too. I just love what hot cast iron does to the edge of cornbread and that's how my grandmother does it.
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