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

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Ingredients

Directions

  • Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside.

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  • In a medium bowl, whisk together cornmeal, flour, salt, and baking soda; set aside. In a small bowl, whisk together eggs and buttermilk. Whisk egg mixture into cornmeal mixture and stir in melted butter until mixture is well combined.

  • Pour batter into prepared baking dish and transfer to oven. Bake until center is set and golden brown, about 25 minutes. Let cool completely before using. Cornbread for dressing is best when made a day in advance.

Reviews (5)

5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/01/2011
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."
Rating: Unrated
12/02/2010
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.
Rating: Unrated
11/24/2010
Don't know why my last comment got cut off... so I'll try again. I just made this
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Rating: Unrated
11/24/2010
I just made this
Rating: Unrated
11/24/2010
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.