This is a fabulous cornbread dressing that you will enjoy. This is one of many well loved southern dressing recipes you'll every try.
3 cups plain yellow cornmeal
1 cup all purpose flour
2 tsp salt
4 tsp baking soda
2 1/2 cups buttermilk
2 eggs slightly beaten
12 tbsp melted unsalted butter
4 tbsp veggie or canola oil
12 oz pork sage sausage (ground pork sausage, not smoked)
1 to 2 sticks of celery diced
1 small red pepper diced
1 medium onion diced
4 tbsp dried sage
4 tbsp butter plus additional 4 tbsp butter
4 cups chicken stock
2 tsp salt
2 tsp black pepper
1 1/2 tsp garlic powder
1/4 tsp dried oregano
3/4 cup sugar
4 eggs slightly beaten at room temp
Preheat oven to 450 degrees F and in a cast iron or oven safe skillet heat 4 tbsp of oil while you make the cornbread. The oil needs to be very hot when you pour the batter in the pan.
1. In a large bowl, mix together all the dry ingredients, being sure there are no clumps of baking soda in the mix.
2. Add eggs, butter, and buttermilk and mix until smooth.
3. Pour batter in the middle of the oil and smooth out. Put the pan back into the oven and reduce the oven temp to 400 degrees F. Bake 45 mins or until cornbread is brown, dry.
4. While your cornbread is baking, cook the sausage in a medium skillet, crumbling it with a wooden spoon as it cooks. Once the sausage is done, remove and set aside.
5. In same skillet heat 4 tbsp of butter, add red peppers and cook for 2 minutes, then add the celery and onions and cook for an additional 2 to 3 minutes. Then remove from heat and set aside.
6. Once the cornbread is done, remove from the skillet and put into a large bowl crumbling the cornbread with a wooden spoon. Add cooked sausage, veggies, sugar and all of the herbs and spices and combine.
7. Add butter, eggs and half of the chicken stock and mix. Once everything is well combined add the remaining chicken stock and mix until everything is well combined.
8. Pour the dressing into a large greased casserole pan and bake in a preheated 375 degree F oven for 45 minutes to an hour or until the dressing is brown and set.
9. Remove from oven and allow the dressing to stand for 10 minutes before serving.