This makes excellent cornbread to cube up for dressing. Just bake it tonight, or early tomorrow, let it cool and then cut into cubes. You can toast the cubes in the oven to dry them out a little so they’re maintain their integrity in your dressing. Or if you prefer the cornbread to break down and meld with the other ingredients, then just use it right out of the oven. It’s really, really sweet though. That works great if you’re making a sausage dressing with lots of savory ingredients, but feel free to cut down on the sugar if you like.
Of course, you could just serve it as cornbread. What an idea!
Ingredients:
1 cup cornmeal 1 cup all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup sour cream 1/2 cup buttermilk 2 large eggs 3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan 2 tablespoons canola oil
Preparation:
Place a 10″ cast iron skillet on middle rack in oven and preheat to 425 degrees.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.