Dried-Fruit and Nut Cornbread Dressing
Photography: Marcus Nilsson
Martha Stewart Living, November 2013
- Prep Time 30 minutes
- Total Time 2 hours 45 minutes
- Serves 8
- 1 1/2 sticks unsalted butter
- 1 1/2 cups cornmeal (not stone-ground)
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons coarse salt
- 1/2 cup pecans, toasted
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1 1/2 cups well-shaken buttermilk
- 2 large eggs
- Unsalted butter, for baking dish
- 2 cups whole milk
- 2 cups heavy cream
- 4 large eggs
- 1 bunch scallions, white and pale-green parts only, thinly sliced (about 1 1/2 cups)
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Cornbread: Preheat oven to 400 degrees with rack in top third. Melt butter in an 8- or 9-inch-square baking dish in oven. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, pecans, raisins, and cranberries in a bowl. Whisk together buttermilk and eggs in a large bowl. Gradually whisk melted butter (set aside baking dish) into buttermilk mixture.
- Whisk cornmeal mixture into buttermilk mixture until just combined, then pour into buttered dish. Bake cornbread until golden and a toothpick inserted in center comes out clean, about 35 minutes. Let cool completely in pan on a wire rack, about 1 hour. Cornbread can be made 2 days ahead and stored at room temperature or frozen up to 1 month.
- Dressing: Preheat oven to 350 degrees. Cut cornbread into roughly 1-inch pieces and place on a rimmed baking sheet, along with any crumbs. Toast until golden, about 30 minutes.
- Increase oven temperature to 400 degrees. Butter a 9-by-13-inch baking dish. Whisk together milk, cream, eggs, scallions, salt, and pepper in a large bowl. Fold in toasted cornbread and transfer to baking dish. Bake until custard is set and top is browned, 35 to 40 minutes. Let cool 15 minutes before serving.
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