Cornbread Dressing

In this Thanksgiving stuffing recipe, AB combine lemon, herbs, and spices to create the perfect blend of flavor. End the holiday stress with this easy, fuss-free dish!

INGREDIENTS

Branch and Vine Rosemary Olive Oil
Smoked Sausage
French Bread Loafs and Wheat Bread Loaf
2 sticks of Butter
1 large Onion
1 cup Celery
4 cups Chicken or Turkey Broth
5 Eggs
2 Tbsp. Sage
2 Tbsp. Parsley
Salt and Pepper to taste
Cooking Spray

Here we are four years later and AB has updated his recipe.

INGREDIENTS

2⁄3 cups Butter (& 1 tbsp.)
3⁄4 cups Sugar
3 Eggs
1 2⁄3 cup Milk
2 cups All Purpose Flour
1 1⁄3 cup Cornmeal
4 1⁄2 teaspoons Baking Powder
1⁄2 teaspoon Salt

DIRECTIONS

Start by preheating your oven to a toasty 400°F. Pro tip: if you’re using a cast iron skillet, throw that in the oven to heat up—it gives those crispy edges we all love.
Now, let’s get our ingredients in order. Room temperature butter, a bit of sugar (not too sweet, trust me), and crack those eggs. Whisk it all up until it’s creamy.
Next, pour in the milk gradually. Don’t worry if it looks a bit lumpy; the dry ingredients will sort that out. Now, let’s talk dry mix: flour, cornmeal, baking powder, and a pinch of salt. Whisk until combined.
Fold in the dry ingredients to the wet until you’ve got a smooth batter.
Drop a tablespoon of butter in there, let it melt, and then pour in your cornbread mix. This combo is the secret to those crispy edges.
Pop it in the oven for 25-30 minutes. You’ll know it’s ready when the edges are golden brown. Trust me, you’ll be tempted to add more butter, but resist—it’s all about that drying out process for the dressing.
And there you have it, a simple, crispy-edged, and moist cornbread ready to steal the show in your next cornbread dressing!