Cornbread Dressing

Corn Bread

• 1

  Preheat the oven to 375°. In a large bowl, stir together the cornmeal, flour, salt, baking powder, and sugar. in a medium bowl, whisk together the eggs, milk, and 6 Tb of the oil. Pour the egg mixture and stir just until incorporated.

• 2

  Grease an 8-inch cast-iron or heavy ovenproof skillet with the remaining 1 Tb oil. Preheat the skillet in the hot oven for about 5 minutes. Pour the batter into the skillet and bake for 25 to 30 minutes, until lightly brown on top. Unmold the corn bread onto a wire rack and let cool completely.

Dressing

• 1

  Preheat the oven to 350°. Grease a 10 by 15-inch baking dish.

• 2

  In a medium skillet, cook the bacon over medium heat until crisp. Using tongs, transfer the bacon to a plate and reserve for another use. Add 1 cup of the chopped onions, 1 cup of chopped celery, and all of the peppers and garlic to the bacon fat and sauté until soft, about 5 minutes. Add the butter; when completely melted, stir in the sage, poultry seasoning, and Cajun seasoning. Remove the skillet from the heat and stir in the green onions and the remaining 1/4 cup onion and 1/4 cup celery.

• 3

  In a large bowl, mix together the corn bread and white bread. Add the sautéed vegetables and stir until combined. Lighty stir the eggs and stock into the bread mixture until evenly incorporated. The dressing ought to be very moist.

• 4

  Place in a the prepared baking dish and bake for about 1 hour, until lightly browned. Serve immediately. Well-wrapped leftover dressing can be refrigerated for up to 3 days.