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Cornbread Dressing with Pecans
A staple of Southern holiday tables, this from-scratch dressing starts with a freshly baked buttermilk cornbread. You'll crumble that golden crust and toss it with a savory mix of sauteed onions, celery, fresh sage, and thyme. Toasted pecans bring a rich, nutty finish to the tender, moist crumb. Baked until the top is beautifully browned and the center is perfectly set, it's a comforting side dish that easily steals the spotlight from the main course.
Equipment
- Oven
- Cast iron skillet
- Skillet
Ingredients
- 2 cups medium-grind whole-grain cornmeal
- ⅔ cup white whole-wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 ¼ tsp. kosher salt
- 1 ½ cups whole buttermilk
- ¼ cup canola oil or vegetable oil
- 2 large eggs, lightly beaten
- ¼ cup unsalted butter
- ½ cup unsalted butter
- 1 large yellow onion, chopped (about 2 cups)
- 8 stalks celery, chopped (about 2 cups)
- 2 Tbsp. fresh thyme leaves
- 2 Tbsp. finely chopped fresh sage
- 1 ¾ tsp. kosher salt
- 1 tsp. black pepper
- 3 cups unsalted chicken stock
- ⅓ cup chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 cup toasted pecan halves
Instructions
- 1Place a 10-inch cast-iron skillet inside the oven and preheat to 450°F, leaving the skillet inside to get hot.
- 2Combine the cornmeal, whole-wheat flour, baking powder, baking soda, and salt in a large mixing bowl. In a separate medium bowl, whisk the buttermilk, oil, and eggs until smooth.
- 3Pour the wet buttermilk mixture into the dry cornmeal ingredients, stirring just until incorporated. Carefully place 1/4 cup of the unsalted butter into the preheated cast-iron skillet.
- 4Put the skillet back into the oven for about 1 minute until the butter melts and turns lightly brown. Carefully pour this browned butter into your batter and stir to mix.
- 5Pour the finished batter directly into the hot skillet. Bake at 450°F for about 20 minutes, or until a wooden pick inserted into the center comes out clean.
- 6Turn the baked cornbread out onto a wire cooling rack and let it cool completely for about 30 minutes. A cool cornbread crumbles better without turning to mush.
- 7Lower the oven temperature to 375°F. Melt the remaining 1/2 cup of butter in a large skillet over medium heat, then add the chopped onion and celery.
- 8Saute the vegetables for 12 to 14 minutes until tender, stirring occasionally. Mix in the fresh thyme, sage, salt, and black pepper, cooking for another 2 minutes until fragrant. Take the skillet off the heat and let it cool for 15 minutes.
- 9Break the cooled cornbread into crumbles inside a large bowl. Stir in the cooled onion mixture, chicken stock, fresh parsley, and lightly beaten eggs, then gently fold in the toasted pecans.
- 10Transfer the dressing mixture into a greased 13-by-9-inch baking dish. Bake at 375°F for 30 to 35 minutes until the center is set and the top develops a light brown crust. Let the dressing cool for 10 minutes before serving so the slices hold their shape.
Notes
- Make ahead: You can bake the cornbread up to 2 days in advance. Store it in an airtight container at room temperature until you're ready to assemble the dressing.
- Storage: Keep leftover dressing in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole dish in a 350°F oven until heated through, adding a splash of broth if it seems dry.
- Swap: If you don't have buttermilk, mix 1 1/2 cups of regular milk with 1 1/2 tablespoons of lemon juice or white vinegar and let it sit for 5 minutes.