1batchcornbreadaround 6-7 cups, dried and cut into ½ inch cubes
3cups white bread4-5 slices, dried and cut into ½ inch cubes
2largeeggslightly beaten
Instructions
Cornbread
Preheat your oven to 400°F and place your skillet in the oven while it preheats. Add the dry ingredients to a mixing bowl and whisk to combine.
Add the buttermilk, melted butter, and eggs to a separate bowl and whisk to combine. Be careful to let the butter cool so you don't cook the eggs.
Combine the wet ingredients and dry ingredients in a bowl and stir together until it forms a thick batter.
Carefully remove the hot skillet from the oven and coat it with vegetable oil, then scrape the batter into the skillet. Smooth out the top and return the skillet to the oven.
Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool in the skillet for 10 minutes before removing.
Leave the cornbread out to dry for a full day, then cut into ½ to 1 inch cubes. Alternatively, cube the cornbread and dry in a 250°F oven for around 20 minutes, flipping occasionally.
Dressing
Add the vegetable oil and butter to a saucepan set over medium heat. Once the butter has melted add the celery and onion and cook for 5 minutes, until softened.
Add sage, thyme, salt, and pepper and cook for another minute. Remove from heat then stir in 1½ cups of chicken stock. Let cool for 10-15 minutes. In a separate bowl stir together the eggs and milk. Once the vegetables and stock are cool, add the milk and eggs to the stock and vegetable mixture and stir to combine.
Add the cubed cornbread and any crumbs along with the white bread cubes to a large mixing bowl, then pour the liquid mixture on top and gently fold until well combined. Let sit for at least 10 minutes until all of the liquid has been absorbed. The bread should be moist, but not soupy. If the mix is too dry, or if you prefer very moist stuffing, add more stock ½ cup at a time to reach your desired consistency.
Transfer the mixture to a large casserole dish and press lightly on top to compact it. Cover with foil and bake in a 375°F oven for 15 minutes. Remove the foil and bake for another 20 minutes until the top is golden brown.
Notes
Chicken Stock: Omit the added salt in the recipe if using regular chicken stock instead of unsalted.Timing: For the best results this cornbread dressing takes a little bit of planning. I recommend making the cornbread 1-2 days ahead to give it time to dry out.Then prepare the dressing mixture the night before you want to serve it. Refrigerate the unbaked stuffing to allow time for the flavors to meld and the liquids to distribute.Remove from the fridge 30 minutes prior to baking and allow it to come to room temperature. Then bake as directed.