Homemade Cornbread Dressing
Most dressing recipes start with store-bought cornbread or a mix: Don't do it! Making your own cornbread is worth the trouble.
Why This Recipe Works
Because our Homemade Cornbread Dressing is so flavorful, we could replace the butter with vegetable oil and eliminate buttermilk from the cornbread altogether. We found that if we forgot to stale our cornbread overnight, we could get the same results in less than an hour by baking it at a low temperature.
A generous hand with the sausage and eggs and adding half-and-half to the dressing brought welcome flavor and richness to the dish.