Southern Cornbread Dressing

cooking.nytimes.com

Molly

subheading: FOR THE CORNBREAD:

4 tablespoons/56 grams butter

2 cups/340 grams yellow cornmeal, fine grind (use the freshest, best quality you can find)

1 ½ teaspoons kosher salt

1 teaspoon baking powder

2 eggs

2 cups/473 milliliters buttermilk, preferably full fat

subheading: FOR THE DRESSING:

3 cups soft white bread, crust removed and torn or cut into 1-inch pieces (do not pack)

½ cup butter (1 stick), plus more for the pan

2 cups chopped sweet onions

1 ½ cups chopped celery (4 or 5 stalks)

1 ½ teaspoons kosher salt

2 eggs

1 ¼ tablespoons finely chopped fresh sage

1 teaspoon chopped fresh thyme

¾ teaspoon ground black pepper

4 to 5 cups rich chicken or turkey stock, preferably homemade

Directions at cooking.nytimes.com

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