Serves a Crowd

Crescent City CornbreadĀ Dressing

October  8, 2011
0 Ratings
  • Serves one skillet full of dressing
Author Notes

We had this dressing alongside cajun roast duck. I used components from that to make it, but you don't have to ... I will give you alternatives. Also I make my cornbread, recipe here, but you can used purchased cornbread if you are pressed for time, which for sure happens over the holidays - I think most store bakeries sell a 9x9 pan of it don't they? Only thing is it's probably sweeter than mine so you might adjust the seasoning. —aargersi

What You'll Need
  • Cornbread
  • 1 stick unsalted butter
  • 1 cup stone ground cornmeal
  • 1/2 cup AP flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon agave syrup (or honey)
  • The Rest
  • 1/2 cup diced yellow onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 3 large cloves garlic - minced or pressed
  • 2 links (about 6 oz) andouille sausage
  • 1/2 cup duck drippings (or sub 1/2 butter 1/2 broth)
  • 1/2 cup dry white wine
  • 1 1/2 cups low salt chicken broth (possibly more - it will depend on how dry the cornbread is)
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onion
  • Cajun Seasoning - see note - I used mine from the duck, which you can make, or buy your favorite - be aware of salt levels - SEE STEP 3!!
  1. Make the cornbread - put 2 tbs of butter in a 9" iron skillet (or baking pan with similar volume) and put it in the oven. Turn the oven to 400 degrees.
  2. Melt the remaining butter. Whisk the egg, honey and buttermilk together, then whisk the butter in - adding it in a steady stream. Mix together the dry ingredients, then mix the dry into the wet. Get the skillet out of the oven, pour the batter in, and bake it for 35-40 minutes until it is golden brown. Let it cool a bit then take it out of the skillet and break it into big hunks in a bowl and set it out to dry (I do this in the morning and make the dressing in the evening)
  3. I do the rest in a 12" iron skillet, but you can transfer to a baking dish if you don't have one. Dice up the andouille. Cook it over medium heat until it starts to brown and let out some fat. Add the onions, celery and peppers and cook several more minutes, then add the garlic. Turn off the heat. Now you want to break the cornbread up and stir it in, then add drippings, wine and some broth. Taste - you may want to add some cajun seasoning - store bought or home made (a mixture of 1 tsp smoked paprika, 1 tsp dry thyme, 1/2 tsp cayenne, 1 tsp garlic powder, 4 tsp salt and 2 tsp black pepper). Stir in the parsley and green onion. Taste again. You may also add more broth, the mixture should be pretty wet, but not a pile of mush - you still want some cornbread texture.
  4. Bake in the skillet at 350, until the dressing is getting brown and crunchy on top. That's it!

See what other Food52ers are saying.

  • drbabs
  • Bevi
  • aargersi
  • Roux

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

4 Reviews

Roux March 29, 2012
Made this over the weekend - did not have a dry white so subbed some pale amber beer. Totally satisfied!
drbabs October 10, 2011
Bevi October 8, 2011
There's nothing like a cornbread stuffing to bring about thoughts of upcoming feasts....
aargersi October 8, 2011
Indeed! Best to practice :-)