In true southern tradition, we serve Cornbread Dressing on Thanksgiving here. Now, I have used this same recipe to stuff the bird, but we really prefer enjoying the dressing as a side dish, baked in a baking dish. Of course, it has to start with this:
2 cups plain cornmeal, either white or yellow, or a combination
1 teaspoon baking soda
1/2 teaspoon (or less) salt
2 eggs, lightly beaten
2 cups buttermilk
1/4 cup canola oil
- Preheat oven to 425 degrees F.
- Measure oil into skillet, and add skillet to oven.
- Combine dry ingredients in mixing bowl. Add eggs and buttermilk, mixing until moistened. Remove skillet from the oven. Be careful - it is hot! Add hot oil to cornbread batter, swirling the skillet in order to spread the oil over the bottom and around the side. Mix cornbread batter to incorporate the oil. Pour the batter into the skillet. Bake for 20-25 minutes, until golden on top.
After it had cooled a little, I cut it into wedges to cool further before storing it until I make the dressing.
Thank you for reading. I appreciate your comments.