I've made this since I was knee high to a grasshopper...it's good!
This is the gotta, gotta have recipe for making my homemade cornbread dressing.
It just isn't Thanksgiving without my dressing.
- 5 tablespoons butter, plus another 1/2 tbsp more for the cast iron skillet
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk (shake before measuring)
- 2 large eggs
Preheat the oven to 425 degrees F and position a rack in the middle.
Put the extra 1/2 tbsp butter into cast iron skillet and put in oven to melted.
Try to time this to match up finishing up the batter..when you place the batter over the butter there will be a sizzle. This gives the cornbread a buttery crunchy exterior.
For the remaining butter, melt in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes.
Cool for about 10 minutes before serving.
Recipe for my dressing to follow.