Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, stone-ground preferred
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/4 cup (57g) unsalted butter, melted
  • 1 Tablespoon (14g) sugar
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup (5g) fresh sage, chopped
  • 1/4 cup (5g) fresh thyme, chopped
  • 1 teaspoon poultry seasoning
  • Salt and freshly ground black pepper, to taste
  • 4 cups (960ml) chicken broth, low sodium
  • 2 large eggs, beaten
  • Reserved baked cornbread, crumbled

Instructions:

  1. Prepare the Cornbread: Whisk together dry ingredients. In a separate bowl, whisk together wet ingredients. Combine wet and dry ingredients until just combined. Pour into a greased and floured 8-inch square pan and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then crumble coarsely. Let the cornbread dry out slightly - even overnight - for best results!
  2. Sauté Vegetables: Melt butter in a large skillet or Dutch oven over medium heat. Add onion, celery, and bell peppers and sauté until softened, about 8-10 minutes.
  3. Add Aromatics: Stir in sage, thyme, and poultry seasoning. Season with salt and pepper. Cook for 1 minute more, until fragrant.
  4. Combine Ingredients: In a large bowl, combine the crumbled cornbread and sautéed vegetables.
  5. Incorporate Wet Ingredients: Pour chicken broth over the cornbread mixture and toss gently to moisten. Add beaten eggs and stir until combined.
  6. Bake the Dressing: Pour the dressing into a greased 9x13 inch baking dish. Bake at 350°F (175°C) for 45-55 minutes, or until golden brown and set. Internal temperature should reach 165°F (74°C).
  7. Rest and Serve: Let the dressing rest for 10 minutes before serving.