This recipe goes with Classic Cornbread Dressing

Yield: 10 servings or 5 cups coarsely crumbled cornbread
Recipe from Oxmoor House

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  • 2 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg, lightly beaten
  • 2 cups buttermilk
  • 2 tablespoons butter or margarine, melted
  • Shortening


  1. Combine first 6 ingredients in a large bowl. Combine egg, buttermilk, and butter; add to dry ingredients, stirring just until moistened.
  2. Heavily grease a 10" cast-iron skillet with shortening. Place in a 425° oven 5 minutes or until very hot (almost smoking). Remove skillet from oven, and spoon batter into hot skillet. Bake at 425° for 25 minutes or until lightly browned. Let cool in pan. Cover loosely, and let stand overnight.
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