Ingredients:

  • 240 g (2 cups) fine yellow cornmeal
  • 120 g (1 cup) all-purpose flour
  • 1 Tbsp (15 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 g) fine sea salt
  • 60 g (4 Tbsp / 1/2 stick) unsalted butter, melted (for cornbread)
  • 480 ml (2 cups) full-fat buttermilk
  • 2 large eggs, lightly beaten (for cornbread)
  • 120 g (8 Tbsp / 1 stick) unsalted butter (plus extra for dish)
  • 1 large yellow onion, diced finely
  • 3 large stalks celery, diced finely
  • 1 small green bell pepper, diced finely (optional)
  • 1 Tbsp (15 ml) olive oil or neutral cooking oil
  • 2 Tbsp (10 g) fresh sage, finely chopped
  • 1 Tbsp (5 g) fresh thyme leaves
  • 1 tsp (5 g) poultry seasoning
  • 1/2 tsp (2.5 g) freshly ground black pepper
  • Salt, to taste
  • 4 large eggs, whisked (for custard binder)
  • 960 ml to 1.2 L (4 to 5 cups) low-sodium chicken or turkey stock
  • 60 ml (1/4 cup) heavy cream (optional)

Instructions:

  1. Bake the Cornbread: Combine all dry cornbread ingredients. Mix wet ingredients (buttermilk, eggs, melted butter). Combine wet and dry gently; do not overmix. Pour into a greased 8x8 inch pan and bake at 200°C (400°F) for 20-25 minutes.
  2. Stale the Bread: Cool cornbread completely. Crumble into bite-sized pieces and spread evenly on a sheet tray. Leave exposed to air overnight, or toast lightly in a 150°C (300°F) oven for 15 minutes to dry them out slightly. The key is dryness.
  3. Sauté the Mirepoix: Melt 8 Tbsp of butter and olive oil in a large skillet over medium heat. Add the diced onion, celery, and bell pepper. Sauté gently until softened and translucent, about 8–10 minutes.
  4. Add Herbs and Seasoning: Stir in the fresh sage, thyme, poultry seasoning, salt, and pepper. Cook for 1 minute until fragrant. Remove from heat and set aside to cool slightly.
  5. Combine Solids: Place the crumbled cornbread into the largest mixing bowl. Pour the cooled aromatic mixture over the cornbread. Toss gently to distribute the seasonings evenly.
  6. Create the Custard: In a separate bowl, whisk together the 4 large eggs, 4 cups of stock, and heavy cream (if using). Season this liquid mixture lightly with salt and pepper.
  7. Bind the Dressing: Pour the custard binder over the cornbread mixture. Start with 4 cups of stock. Mix thoroughly using a spatula, ensuring all the cornbread is moistened. Crucially, let it sit for 10 minutes to absorb the liquid.
  8. Test Consistency: The mixture should be very moist but not soupy. If it seems dry, add the remaining 1 cup of stock gradually until you achieve the correct, luxurious texture.
  9. Bake Prep: Grease a 9x13 inch casserole dish liberally with butter. Transfer the dressing mixture into the dish, smoothing the top lightly.
  10. Cook: Bake at 180°C (350°F) for 45 minutes, covered with foil.
  11. Brown the Top: Remove the foil and bake for an additional 15–20 minutes, or until the top is deeply golden brown and crispy, and the internal temperature registers 75°C (165°F).
  12. Rest and Serve: Let the dressing rest out of the oven for 10–15 minutes before serving. This allows it to set completely.