Cast Iron Cornbread Dressing
Cornbread has quite a bit of history. Native Americans were enjoying corn-based dishes long before our country even dreamed of its existence. This hearty version comes from Cook’s Illustrated, and it’s packed with a savory sausage stuffing. Baked in a cast iron skillet, it's a comforting dish that would be perfect for a holiday table. All temperatures are given in Fahrenheit.
- 3 cups (15 ounces) cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 4 tablespoons unsalted butter
- 2½ cups buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter, divided
- 1 pound bulk breakfast sausage
- 3 cups finely chopped onion
- 1½ cups finely chopped celery
- 1¼ teaspoons table salt
- 2 teaspoons minced fresh thyme
- 2 teaspoons minced fresh sage
- ½ teaspoon pepper
- 3 cups chicken broth
- 3 large eggs, lightly beaten
- Adjust oven rack to middle position and heat oven to 450 degrees. Toast cornmeal in a 12-inch cast-iron skillet over medium heat, stirring frequently, until fragrant, 3 to 5 minutes. Transfer cornmeal to a large bowl and stir in sugar, baking powder, baking soda, and salt.
- Wipe the skillet clean with paper towels. Place the skillet in the oven for 10 minutes. Using pot holders, remove the skillet from the oven and add butter. When butter is melted, pour all but 1 tablespoon into cornmeal mixture. Add buttermilk and eggs and whisk well until combined.
- Working quickly, scrape the batter into the skillet with remaining butter. Bake until golden brown and the sides of the bread pull away from the edge of the pan, about 15 minutes. Transfer skillet to wire rack and let cool for 5 minutes. Invert cornbread onto a wire rack. Reinvert cornbread and let cool for 15 minutes. Wipe out the skillet.
- Using a paring knife, trim the outer ½ inch of bread to remove browned sides. Break the trimmings into ½-inch pieces and transfer to a bowl; set aside. Break remaining cornbread into 1-inch pieces and transfer to a large bowl.
- Reduce oven temperature to 375 degrees. Melt 1 tablespoon butter in the now-empty skillet over medium heat. Add sausage and cook, using a wooden spoon to break meat into small pieces, until browned, 4 to 5 minutes. Stir in onion, celery, salt, and 1 tablespoon butter and continue to cook, stirring frequently, until sausage is cooked through and vegetables are softened, & to 10 minutes longer. Stir in thyme, sage, and pepper and cook until fragrant, 30 to 60 seconds. Transfer sausage mixture to bowl with larger cornbread pieces. Add broth and eggs and stir gently to combine.
- Melt remaining 4 tablespoons butter in now-empty skillet over medium heat, tilting skillet occasionally, until butter is browned and releases nutty aroma, about 2 minutes. Pour browned butter over smaller cornbread pieces and toss to coat.
- Translate dressing to now-empty skillet. Top with browned butter-cornbread pieces. Bake until golden brown, about 30 minutes. Transfer skillet to wire rack and cool for at least 20 minutes before serving.