Yield
Makes 16 servings

How to Make It

Step 1

Place 1/2 cup butter in a 13- x 9-inch pan, and heat in oven at 425° for 4 minutes.

Step 2

Combine white cornmeal and sugar in a large bowl; whisk in 2 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan.

Step 3

Bake at 425° for 30 minutes or until golden brown. Cool and crumble into a large bowl.

Step 4

Sauté chopped andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned.

Step 5

Add sliced green onions, diced celery, diced onion, and diced green bell pepper to skillet; sauté 5 minutes or until vegetables are tender. Spoon sausage mixture into bowl with cornbread mixture.

Step 6

Melt remaining 1/2 cup butter in skillet; add diced mushrooms, and sauté 5 minutes. If desired, reduce sauté time to 3 minutes, and add 1 cup dry sherry to skillet. Cook, stirring often, until liquid is reduced by half.

Step 7

Add mushroom mixture, chopped pecans, chopped parsley, and Creole seasoning to cornbread mixture in bowl.

Step 8

Whisk together remaining 2 eggs and chicken broth; add to cornbread mixture, and stir gently until moistened. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch-square baking dish.

Step 9

Bake, uncovered, at 350° for 30 minutes or until golden brown.

Step 10

To make ahead: Chill prepared, unbaked dressing in the refrigerator overnight. Let dressing stand until room temperature, then bake as directed.

Step 11

Note: For testing purposes only, we used White Lily Buttermilk Cornmeal Mix and Tony's Creole Seasoning.

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