Laura Bush's Cornbread Dressing
Updated Nov. 11, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup oil
- 2cups stone-ground cornmeal
- 2cups flour
- 2tablespoons baking powder
- 4teaspoons sugar
- Salt to taste
- 2eggs, beaten
- 2cups whole milk or 1 cup milk and 1 cup water
- 3cups chopped onion
- 3cups chopped celery
- ½pound unsalted butter (16 tablespoons)
- 1tablespoon olive oil
- ½ to 1cup fresh sage, chopped
- Salt and ground black pepper to taste
- 3cups turkey stock
For the Cornbread
For the Dressing
Nutritional analysis per serving (14 servings)
416 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 8 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the cornbread, heat oven to 450 degrees. Heat oil in 9-by-13-inch metal baking pan in oven until very hot. Mix cornmeal, flour, baking powder, sugar and salt in bowl. Stir in beaten eggs and milk; then pour hot oil into batter, and mix. Pour into pan, and bake 20 to 25 minutes or until golden.
- Step 2
To make the dressing, reduce oven temperature to 350. Crumble cornbread. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft. In a bowl, mix with cornbread, sage, salt and pepper, and place in a 9-by-12-inch glass baking dish.
- Step 3
Melt remaining 4 tablespoons butter, and drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.
Private Notes
Comments
Used one box of Krusteaz gf cornbread. Crumbled and let dry out on sheet pan overnight. Then did 1/2 recipe. Made right before put in oven. Moisture perfect. Maybe if make ahead add more liquid.
I cannot believe Laura Bush who grew up 150 miles from me in Texas puts sugar in her cornbread....no! Our family dressing recipe (handed down unwritten from my great grandmother) is very similar to this one but we saute half the onions and celery and mix the other uncooked half into the dressing, along with the other ingredients. We also add thyme, parsley and a pound of browned Jimmy Dean regular sausage. We bind it together with 2-3 eggs. Yummy!
and dare I say - I do not put sugar in my cornbread, But having spent 30 years cooking dressing - and many of those trying to perfect it - I do put sugar in the cornbread I use for dressing. I also put in cubes of dried white bread. And it is divine. Also a generational Southerner.
I’m from Texas and we most certainly do not put sausage in our dressing. I don’t know anyone who does.
As far as NYT recipes go (y’all know what I mean), this recipe was relatively straightforward. The results are delicious. Easy to make gluten free substitutions as well. And of course we couldn’t find fresh sage, so dried sage worked great. We sautéed the onion and celery in a wok so that there was enough room to hold everything, including the crumbled cornbread for mixing in once the veggies were soft. Highly recommended, traditional dressing. Tastes like the holidays.
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