Name: Cornbread Dressing
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooking spray -; 1 1/4 c. yellow fine-ground cornmeal -; 1 c. (120 g.) all-purpose flour -; 2 tbsp. granulated sugar -; 1 1/2 tsp. baking powder -; 1 tsp. kosher salt -; 1 large egg -; 1 1/4 c. buttermilk -; 1/2 c. (1 stick) unsalted butter, melted -; 2 tbsp. unsalted butter, plus more for baking dish -; 1 tbsp. extra-virgin olive oil -; 1 lb. Italian sausage, casings removed -; 1 medium yellow onion, finely chopped -; 3 stalks celery, finely chopped -; 2 tsp. fresh sage leaves, finely chopped -; 2 tsp. fresh thyme leaves -; Kosher salt -; Freshly ground black pepper -; 3/4 c. low-sodium chicken broth -; 2 large eggs, lightly beaten -; 1/4 c. milk -; Chopped fresh parsley, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cornbread Dressing

1. Cooking spray -

2. 1 1/4 c. yellow fine-ground cornmeal -

3. 1 c. (120 g.) all-purpose flour -

4. 2 tbsp. granulated sugar -

5. 1 1/2 tsp. baking powder -

6. 1 tsp. kosher salt -

7. 1 large egg -

8. 1 1/4 c. buttermilk -

9. 1/2 c. (1 stick) unsalted butter, melted -

10. 2 tbsp. unsalted butter, plus more for baking dish -

11. 1 tbsp. extra-virgin olive oil -

12. 1 lb. Italian sausage, casings removed -

13. 1 medium yellow onion, finely chopped -

14. 3 stalks celery, finely chopped -

15. 2 tsp. fresh sage leaves, finely chopped -

16. 2 tsp. fresh thyme leaves -

17. Kosher salt -

18. Freshly ground black pepper -

19. 3/4 c. low-sodium chicken broth -

20. 2 large eggs, lightly beaten -

21. 1/4 c. milk -

22. Chopped fresh parsley, for serving -

How to cook deliciously - Cornbread Dressing

1. Stage

Preheat oven to 375°. Grease an 8" baking dish or 9" round cake pan with cooking spray. In a medium bowl, whisk cornmeal, flour, granulated sugar, baking powder, and salt.

2. Stage

In a large bowl, whisk egg, buttermilk, and butter. Add dry ingredients and stir with a wooden spoon until no dry spots remain (batter will be thick). Transfer to prepared dish; smooth top.

3. Stage

Bake cornbread until lightly golden and a tester inserted into the center comes out clean, about 30 minutes. Let cool, then chop into 2" cubes.

4. Stage

Grease a 9" square baking dish with butter. In a large skillet over medium heat, heat oil. Cook sausage, breaking up with a wooden spoon, until browned and cooked through, about 8 minutes. Transfer to a large bowl.

5. Stage

In same skillet over medium heat, cook onion, celery, and 2 Tbsp. butter, stirring occasionally, until slightly softened, about 5 minutes. Add sage and thyme; season with salt and pepper. Add broth to deglaze, scraping up browned bits from bottom of pan. Let cool slightly, then transfer to bowl with sausage.

6. Stage

Add cornbread pieces, then stir in eggs and milk; generously season with salt and pepper. Stir to combine, breaking up with a wooden spoon, until well incorporated and cornbread pieces are a mixture of smaller chunks and crumbs. Transfer mixture to prepared baking dish.

7. Stage

Bake dressing until golden and crispy on top and set in the center, about 30 minutes. Top with parsley.