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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.