Homemade Cornbread Dressing

Name: Homemade Cornbread Dressing
Yield: Serves 10 to 12
Cuisine: Southern, American
Ingredients: 2 2/3 cups, milk; 1/2 cup, vegetable oil; 4 , large eggs; 2 cups, cornmeal (see note); 2 cups, all-purpose flour; 4 teaspoons, baking powder; 1 teaspoon, salt; 1 1/2 pounds, bulk pork sausage; 2 , onions, chopped fine; 3 , celery ribs, chopped fine; 6 tablespoons, unsalted butter; 4 , garlic cloves, minced; 1 teaspoon, dried sage; 1 teaspoon, dried thyme; 3 1/2 cups, low-sodium chicken broth; 1 cup, half-and-half; 4 , large eggs; 1/2 teaspoon, salt; 1/8 teaspoon, cayenne pepper

Side Dishes
Southern
American
Make Ahead
Casseroles
Quick Breads
Holiday
Thanksgiving

Appears in Cook's Country October/November 2009

Most dressing recipes start with store-bought cornbread or a mix: Don't do it! Making your own cornbread is worth the trouble.

SERVES 10 to 12

TIME 3¼ hours, plus 2¾ hours cooling

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