Grandma Lizzie's Cornbread Dressing

Total Time:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min

Yield:
10 servings
Level:
Easy

Ingredients
  • Buttermilk Cornbread:
  • 4 tablespoons corn oil or bacon drippings
  • 3 cups self-rising white cornmeal
  • 2 1/2 to 3 cups buttermilk, well shaken
Directions

Preheat the oven to 450 degrees F.

Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.

Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp. Yield: 8 servings.


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