Cornbread Dressing

This delicious cornbread dressing comes from New Orleans singer-songwriter Andrew Duhon. His Aunt Priscilla made this recipe for him when he was growing up. This stuffing is great as a side at a holiday meal or to create a dressing to stuff chickens as seen in this recipe and video.

Cornbread ingredients:

• 4 large eggs, room temperature
• 2 C all-purpose flour
• 2 C cornmeal
• 1/2 C unsalted butter, melted
• 1/3 C granulated sugar
• 1/4 C whole milk
• 2 T baking powder
• 1 t Meat Church BLANCO (sub salt)

Make the cornbread
Mix dry ingredients and wet ingredients separately, then combine. Pour in baking dish and bake at 400 for 20-25 mins

Stuffing ingredients:

• 2 C chicken stock
• 1 C (unsalted butter
• 1 yellow onion, finely chopped
• 1.5-2 lbs loose cajun sausage (sub italian sausage)
• 1/4  C chopped fresh sage
• 2 T chopped thyme
• 4 large eggs, room temp
• 2 t kosher salt, divided

Prepare the stuffing
Cook loose sausage in a skillet over medium-high heat.
Add Yellow onion and cook until onion is soft and translucent.
Add thyme and sage and take off heat.

Complete the Cornbread Dressing
Combine all the stuffing ingredients plus enough crumbled cornbread to gain the consistency you want in a large bowl. We used about 3/4 of the cornbread. 

Enjoy!