Cornbread Dressing

This is probably one of the more difficult recipes.  Not because it is particularly complex, but because there never really was a recipe.  In the tradition of Southern cooks,  I learned how to make it from watching my husband's grandmother (Gay Gay) and have since modified the dish to incorporate techniques and flavors to make it my own.  Cooking in the South is a great way to bring generations together.  I learned so much more than cooking when I spent time with my grandmothers in the kitchen.

Ingredients

Cornbread

1 1/4 cups coarsely ground cornmeal

3/4 cup all-purpose flour

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup whole milk

1 cup buttermilk

2 eggs, lightly beaten

8 tablespoons unsalted butter, melted

Directions Cornbread

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool.  

Cut cornbread into cubes and place on cookie sheet.  If you have time,  you can let these dry out a couple of days.  As I am always rushing about during the holidays,  I never have that kind of time so toast the cornbread cubes in the oven at about 350.  Flip cubes over to toast on all sides.  Once done, remove from oven, cool and put in a large bowl.  Set aside.

Ingredients

 Dressing Broth

8 cups broth

2 small onions chopped

3 ribs celery chopped

3 carrots peeled and large chopped (they will be removed from the broth before adding to cornbread)

3 tablespoon chopped fresh sage 

1 tablespoon fresh thyme

1/2 cup sherry

1 stick butter

Combine first 6 ingredients in a large stock pot and cook over medium heat for 30 minutes.  Reduce heat and cook for another 30 minutes to an hour.  Add sherry and butter. Remove from heat,  and remove carrots.  Set  aside.

Separate 4 eggs.  Beat egg yolks until mixed thoroughly.  Whip egg whites until fluffy.

Add stock to cornbread mixture a couple of cups at a time.  The mixture should be moist,  but not mushy.  You should still be able to make out some of the cube shapes. The amount of broth you add may vary depending on several conditions like dryness of cornbread and weather conditions.  Add egg yolks.  Fold in egg whites.  I use the whipped egg whites to lighten the cornbread dressing.  Pour into a lightly greased  4 qt. baking dish.  Add a few pieces of fresh sage for decoration.  Cover and bake at 375 degrees for 20 minutes.  Uncover and cook until top is slightly brown.