Buttermilk Cornbread Dressing

We love the salty bits of country ham in this classic cornbread dressing.

Buttermilk Cornbread Dressing
Yields: 8-10 servings
  • 5 tablespoons canola oil, divided
  • 1½ cups stone-ground cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt, divided
  • 1¼ cups whole buttermilk
  • ¾ cup chopped yellow onion, divided
  • ¾ cup chopped celery, divided
  • ¾ cup chopped green bell pepper, divided
  • 4 large eggs, divided
  • 1 cup chopped country ham
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon ground black pepper
  • 2½ cups chicken broth
  • 2 tablespoons unsalted butter, melted
  • Garnish: chopped fresh sage
  1. Preheat oven to 450°. Pour 2 tablespoons oil in a 10-inch cast-iron skillet. Place skillet in oven until very hot, about 8 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and 1 teaspoon salt. In a medium bowl, stir together buttermilk, ¼ cup onion, ¼ cup celery, ¼ cup bell pepper, 2 eggs, and 2 tablespoons oil. Make a well in center of dry ingredients; add buttermilk mixture, stirring just until combined. Carefully pour batter into hot skillet.
  3. Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Cut cornbread into cubes, or coarsely crumble; set aside.
  4. Add remaining 1 tablespoon oil to skillet; heat over medium-high heat. Add ham, remaining ½ cup onion, remaining ½ cup celery, and remaining ½ cup bell pepper; cook until lightly browned, 3 to 4 minutes. Remove from skillet.
  5. In a large bowl, combine cornbread, ham mixture, thyme, sage, pepper, and remaining ½ teaspoon salt. Add broth and remaining 2 eggs, stirring until combined.
  6. Spray a 2½- to 3-quart baking dish with cooking spray. Spoon cornbread mixture into prepared pan. Drizzle with melted butter. Cover with foil, and refrigerate for 2 hours.
  7. Preheat oven to 350°. Bake for 25 minutes. Uncover and bake until heated through and lightly browned, about 20 minutes more. Let stand for 15 minutes before serving. Garnish with sage, if desired.



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