Cornbread Dressing with Sausage and Pecans
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1½ cups all-purpose flour
  • 1½ cups cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2 cups fresh corn kernels, divided use
  • 1 cup buttermilk
  • 8 tablespoons melted butter
  • 2 eggs
  • 1 (9" x 13") pan of cornbread, cubed and dried
  • 1 pound breakfast sausage
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup chopped pecans
  • ½ teaspoon rubbed sage
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • 1 teaspoon kosher salt
  • 2 eggs
  • 2 cups chicken broth
For the Cornbread
  1. In a small bowl combine the all-purpose flour, cornmeal, baking powder, baking soda, and salt. In the container of a blender combine 1 cup of fresh corn, the buttermilk, melted butter, and eggs. Blend until smooth.
  2. Add the wet ingredients to the dry ingredients and stir to combine. Add the remaining 1 cup of corn kernels and stir to combine.
  3. Place the batter into a greased 9"x13" baking dish and spread it into the corners of the baking pan. This is a very thick batter. Bake until a toothpick inserted into the middle of the cornbread comes out clean, about 25 to 35 minutes. (Note: You can also cook this in a larger pan, which yields thinner cornbread that dries more quickly and has crisp edges, simply watch the baking times and reduce them.)
  4. Allow the cornbread to cool completely. Cut it into 1 inch cubes and lay it on a large baking pan to dry out a bit. If you are making the dressing the same day as you bake the cornbread, you can speed up this process by placing the baking sheet into a low temperature oven and checking the cubes every five minutes until they have dried out and become slightly crisp on the edges.
For the Dressing
  1. Warm a large pot to medium-high and cook the breakfast sausage until it is well browned and cooked thoroughly. Remove the sausage to a plate. Sauté the celery and onion in the drippings from the sausage until they are softened and translucent, about five minutes.
  2. Meanwhile, toast the pecans by laying them out in a single layer on a cookie sheet. Bake until the pecans are aromatic, about 6 to 7 minutes. Add the sausage and pecans back into the pot with the onions and celery. Season with the herbs and salt. Add the cubed cornbread and stir thoroughly to combine. Taste the combination at this stage for seasoning and add additional salt, if needed.
  3. In a small bowl whisk together two eggs and 2 cups of chicken broth. Pour it evenly over the cornbread dressing and stir to combine. Transfer the cornbread dressing to a 9" x 13" baking dish and bake at 400° for 25 minutes.
Recipe by kelly yandell at