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Use to make Miller Union chef Steven Satterfield's Cherry-Pecan Cornbread Dressing.

Source: The Martha Stewart Show, Episode 5066



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How would you rate this recipe?
  • MS12051115
    1 FEB, 2011
    I wrote to them and they responded that "The TV staff just reached out to the chef Steven at Miller Union. He confirmed this is the correct amount of salt for this recipe. The recipe is correct as printed. The butter is no salt, there is lots of eggs, flour, corn meal and buttermilk. The seasoning has to be added."
  • AllieOops8
    2 DEC, 2010
    Like the previous commenter noted, I think the amount of salt this recipe calls for is an error. I think it should be 1.5 teaspoons, not tablespoons, of salt. I'm usually a salt lover, but I made this with 1.5 tablespoons salt and the cornbread came out inedibly salty. I threw it out and remade it with 1.5 teaspoons and it was fine. I should've known the amount listed in the recipe was a mistake because I don't think I've ever seen a recipe call for 1.5 tablespoons of anything.
  • AllieOops8
    24 NOV, 2010
    Don't know why my last comment got cut off... so I'll try again. I just made this
  • AllieOops8
    24 NOV, 2010
    I just made this
  • TJZ2
    24 NOV, 2010
    Could the salt measurement be a typo? Maybe 1 1/2 teaspoons? I meade it as directed and it's very salty. Nice and moist, though.

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