Ingredients:

  • 1 cup (120g) cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon (12g) sugar
  • 1 tablespoon (15g) baking powder
  • 1 teaspoon (5g) salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs
  • 3 cups (about 300g) crumbled cornbread
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon (2g) dried sage
  • 1 teaspoon (2g) dried thyme
  • 2 cups (480ml) chicken or vegetable broth
  • Salt and pepper to taste
  • Optional: 1/2 cup (75g) chopped pecans or cooked sausage

Instructions:

  1. Preheat oven to 400°F (200°C). In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  2. In another bowl, whisk buttermilk, oil, and eggs. Mix dry and wet ingredients until just combined.
  3. Pour batter into a greased baking dish. Bake for 30 minutes until golden and a toothpick comes out clean. Cool and crumble.
  4. In a skillet, melt butter over medium heat. Add diced onion and celery. Sauté until soft and lightly caramelized (about 5-7 minutes).
  5. In a large bowl, combine crumbled cornbread, sautéed vegetables, sage, thyme, and broth. Mix well. Season with salt and pepper to taste.
  6. Pour mixture into a greased 9x13 inch baking dish. Bake for 30 minutes until the top is slightly crisp and the dressing is heated through.