Homemade Cornbread Dressing

Name: Homemade Cornbread Dressing
Yield: Serves 10 to 12
Cuisine: Southern, American
Ingredients: 2 2/3 cups, milk; 1/2 cup, vegetable oil; 4 , large eggs; 2 cups, cornmeal (see note); 2 cups, all-purpose flour; 4 teaspoons, baking powder; 1 teaspoon, salt; 1 1/2 pounds, bulk pork sausage; 2 , onions, chopped fine; 3 , celery ribs, chopped fine; 6 tablespoons, unsalted butter; 4 , garlic cloves, minced; 1 teaspoon, dried sage; 1 teaspoon, dried thyme; 3 1/2 cups, low-sodium chicken broth; 1 cup, half-and-half; 4 , large eggs; 1/2 teaspoon, salt; 1/8 teaspoon, cayenne pepper

31 comments

Appears in Cook's Country October/November 2009

Most dressing recipes start with store-bought cornbread or a mix: Don't do it! Making your own cornbread is worth the trouble.

SERVES10 to 12

TIME3¼ hours, plus 2¾ hours cooling

WHY THIS RECIPE WORKS

Because our Homemade Cornbread Dressing is so flavorful, we could replace the butter with vegetable oil and eliminate buttermilk from the cornbread altogether. We found that if we forgot to stale our cornbread overnight, we could get the sa...

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