One of our favorite Thanksgiving dishes growing up was our grandmother’s chicken corn bread dressing. Now we leave out the chicken, but it’s still just as good.
—SUZANNE MOHME BASTROP, TX
PREP: 40 MIN. + COOLING • BAKE: 45 MIN. • MAKES: 12 SERVINGS (2/3 CUP EACH)
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup canola oil
DRESSING
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
3 large eggs
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
3 teaspoons poultry seasoning
1 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth
1. Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven for 4 minutes.
2. Meanwhile, add the buttermilk mixture to the flour mixture; stir just until moistened.
3. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
4. Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble corn bread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth.
5. Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.