Pecan-Buttermilk Dressing Cakes

Pecan-Buttermilk Dressing CakesRecipe
Jennifer Davick; Cari South

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 5 Minutes
Cook: 15 Minutes


1 cup pecan halves
1/2 cup finely chopped onion
1 1/2 teaspoons to 1 Tbsp. rubbed sage
1 1/2 teaspoons olive oil
1/2 cup sweetened dried cranberries, chopped
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon pepper
3 large eggs
2 cups buttermilk


1. Place pecans in a single layer in a shallow pan. Bake at 350° for 5 minutes or until toasted, stirring occasionally. Coarsely chop.

2. Sauté onion and sage in hot oil in a large skillet 5 minutes or until onion is tender. Add cranberries and 1/2 cup water; bring to a boil, and cook 10 minutes or until water evaporates. Remove from heat.

3. Combine flour and next 3 ingredients. Whisk together eggs and buttermilk; stir in flour mixture, onion mixture, and pecans just until combined.

4. Drop batter by tablespoonfuls into a hot greased skillet. Cook, in batches, over medium-high heat 1 to 2 minutes on each side or until golden. Serve immediately.