Meat Church Cornbread Dressing
Check out this cornbread dressing recipe, courtesy of Andrew Duhon, that has become a staple at his table and mine. I’m excited to pass it on to you.
Meat Church Cornbread Dressing
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Southern
Servings
10
Prep Time
30 minutes
Cook Time
45 minutes
Calories
450
Let me share one of my favorite holiday recipes that combines the warmth of Southern cooking with a dash of New Orleans soul.
I wish I could take credit for this cornbread dressing recipe. It’s courtesy of my friend Andrew Duhon, a New Orleans-based singer-songwriter, who learned it from his Aunt Priscilla.
It’s become a staple at his table and mine, and now I’m excited to pass it on to you.
Author:This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Ingredients
- 4 large eggs, at room temperature
- 2 cups all-purpose flour
- 2 cups cornmeal
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/4 cup whole milk
- 2 Tbsp. baking powder
- 1 tsp. Meat Church BLANCO (or substitute salt)
- 2 cups chicken stock
- 1 cup unsalted butter
- 1 yellow onion, finely chopped with your favorite kitchen knife (make sure it’s properly cleaned!)
- 1 1/2–2 lbs. loose Cajun sausage (Italian sausage works, too)
- 1/4 cup fresh sage, chopped
- 2 Tbsp. fresh thyme, chopped
- 4 large eggs, at room temperature
- 2 tsp. kosher salt, divided
The magic of this cornbread dressing comes from combining savory sausage, aromatic herbs, and a fluffy cornbread base. Here’s what you’ll need:
Cornbread Ingredients:
Dressing Ingredients:
Directions
For the Cornbread:
Preheat your oven to 400°F.
In one bowl, combine all your dry ingredients: flour, cornmeal, sugar, baking powder, and BLANCO.
In another bowl, whisk together your wet ingredients: eggs, melted butter, and milk.
Combine wet and dry ingredients until just mixed.
Pour into a baking dish and bake for 20–25 minutes until golden.
For the Dressing:
In a large skillet over medium-high heat, brown your sausage, breaking it up as it cooks.
Add the onion (chopped with a clean, sharp knife) to the sausage and cook until it becomes soft and translucent.
Toss in the fresh herbs, give it a good stir, and remove from heat.
Crumble about 3/4 of your cornbread into a large mixing bowl.
Add the sausage mixture and remaining ingredients, mixing until you reach your desired consistency.
This cornbread dressing recipe works beautifully as a holiday side dish, but don’t limit yourself — it makes a great stuffing for whole chickens, too.
The key to getting that perfect texture is adding the cornbread gradually. Start with about half and keep adding until you hit that sweet spot where it’s moist but not soggy.
Recipe Note
Perfect Pairings for Cornbread Dressing
When I serve this cornbread dressing, I like to build a complete plate that balances flavors and textures:
Fresh and Bright Vegetables
Fresh and Bright Vegetables
- Roasted Brussels sprouts with bacon
- Green beans almondine
- Maple-glazed carrots
- Crisp apple and fennel slaw (adds a nice crunch and acidity)
Rich and Savory Options
- Herb-butter roasted mushrooms
- Cream-style corn (I like to hit it with a touch of cayenne)
- Gravy (if you’re not already serving it with your main)
- Sweet potato casserole with pecan topping
Fresh Herbs and Greens
- Collard greens with smoked ham hock
- Butter-braised sage leaves as garnish
- Simple mixed greens with a light vinaigrette
- Roasted root vegetables with fresh thyme
What I love about these sides is that they all complement the dressing without overpowering it. Remember, your cornbread dressing has beautiful herbs and savory sausage notes. Reach for sides that enhance rather than compete with those flavors.
