Oh. My. God. Did I just create the best Thanksgiving dressing ever? Why yes, yes I did. You’re welcome. I got all the flavors of classic dressing (that’s stuffing to you Northerners)—onion, celery, and sage—and suspended them in a creamy one-pan cornbread. With this recipe, I’ve saved you the step of baking a whole loaf of cornbread just to crumble into a side dish. Anything I can do to make your home cooking easier and tastier, I’ll do. This just saved you a whole lotta time on Thanksgiving and it’s gonna get you a whole lotta praise.
Loved this recipe- I made it with smoked pulled pork , it is much moister than regular cornbread and more flavorful. I used a large onion and 2 stalks celery and cooked them a little longer than recipe calls for to pull more of the flavor into the dish.
Everyone loved it.
A real winner for us-
The results were IMHO a big improvement over classic souffle-like spoonbread.
Since I had no poultry seasoning... instead used about 1 1/2 t. minced fresh sage and thyme- perfect.
Think it's important to use fine cornmeal and surely follow the directions. Also the diameter/depth of the baking dish will affect the result. I used a Le Creuset gratin; the mixture was about 1" to 1 1/4" deep. (Too deep might make the result heavy.)
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