Southern Style Cornbread Dressing

• 1 cup corn meal
• 1 cup all-purpose flour, use rice flour for GF
• 3 tbsp sugar
• 1 tbsp baking powder
• 1 1/2 tsp kosher salt
• 2 eggs lightly beaten
• 1 cup buttermilk
• 1 stick unsalted butter, melted
• 1 14 oz bag herb season stuffing mix, Pepperidge Farm makes a great one, there are several GF options if you prefer
• 2 stick unsalted butter
• 2 cup fine chopped onion
• 1 1/2 cup chopped celery
• 3 clove minced garlic
• 5 cup chicken or turkey stock
• 5 eggs lightly beaten
• 1/4 cup chopped fresh sage
• 3 sprigs thyme, leaves only
• 3 tablespoons poultry seasoning blend
• 1 salt and pepper to taste

1. for cornbread, grease a 10" cast iron skillet and place in oven and preheat to 425
2. in large mixing bowl combine dry ingredients for cornbread, in separate bowl whisk together wet ingredients and then combine with dry ingredients.
3. stir until just incorporated
4. pour batter in preheated skillet and smooth to edges, bake until golden but not over dry, about 16 minutes.
5. remove from skillet immediately to completely cool
6. for cornbread dressing, preheat oven to 350. in a LARGE stock pot, crumble cornbread and mix in stuffing mix and stir in poultry seasoning
7. saute onion and celery in one stick of butter until translucent and stir into cornbread mixture
8. melt remaining stick of butter and in a large mixing bowl combine butter, stock, eggs, sage, and thyme
9. add stock mixture to cornbread mixture, stir well to thoroughly combine, season with salt and pepper
10. pour in to a well greased 9 x 13 casserole dish and bake at 350 uncovered until set, about 45 minutes
11. If doing the gluten free version check in early..
12. It tends to brown faster...
13. Almost had a disaster

corn meal, flour, sugar, baking powder, kosher salt, eggs, buttermilk, unsalted butter, stuffing mix, butter, onion, celery, garlic, chicken, eggs, fresh sage, thyme, poultry seasoning blend, salt

Taken from cookpad.com/us/recipes/345040-southern-style-cornbread-dressing (may not work)