Cornbread for Dressing - Master Cookbook Recipe # 117

Name: Cornbread for Dressing - Master Cookbook Recipe # 117
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 1 13 x 9 pan
Cuisine: Southern
Ingredients: 3 cups self-rising buttermilk cornmeal mix; 2 cups buttermilk; 6 Tbsp salted butter, melted; 1/4 cup corn oil; 1 large egg

This isn't your everyday "crunchy bottom" skillet cornbread. By using an aluminum pan and a slightly lower temperature, you get a tender, light-colored bread designed to absorb moisture without becoming gummy, ensuring your dressing has that perfect, melt-in-your-mouth texture.

This is recipe #117 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 35 minTotal time: 40 min

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Ingredients

3 cups self-rising buttermilk cornmeal mix
2 cups buttermilk
6 Tbsp salted butter, melted
1/4 cup corn oil
1 large egg

Instructions

Prep Pan: Preheat your oven to 350°F. Grease a 13”x9”x2" aluminum baking pan.
Mix: In a large bowl, combine the cornmeal mix, buttermilk, melted butter, corn oil, and the egg. Stir until well combined and smooth.
Bake: Pour the batter into the prepared pan. Bake for 35 minutes.
Check: The cornbread should be fully set but light in color. You don't want it to get too dark or crusty, as it needs to stay soft enough to crumble perfectly into your dressing.

Notes

Pro Tip: Make cornbread a day ahead of time. Letting it sit and dry out just a little bit makes it much easier to crumble and helps it hold up better once you add your homemade chicken broth.