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Cornbread Georgia Pecan Dressing



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2 cups white cornmeal
1 1/2 tsp. salt, or to taste
1 1/2 tsp. baking soda
2 cups buttermilk
7 eggs, lightly beaten, divided
12 tbsp. unsalted butter, divided
4 tbsp. bacon fat
2 cups chopped onion
2 cups chopped celery
2 large shallots, finely chopped
2 1/2 tsp. dried thyme
1 tbsp. 1 tsp. rubbed sage
3 cups Georgia pecan halves, toasted
1 cup chicken broth
4 eggs, lightly beaten
Pepper, to taste


  1. 1
    To make cornbread, at least a day before serving, prepare cornbread: Heat oven to 450°F.
  2. 2
    Mix cornmeal, 1 1/2 tsp. salt and baking soda in large mixing bowl. Add buttermilk and 3 eggs; whisk until well blended. Put 4 tbsp. butter into 10" cast iron skillet or 9" square baking pan and heat in oven until melted and bubbling.
  3. 3
    Remove from oven, swirl butter to coat skillet or pan, then pour butter into cornbread batter, mixing well. Spread batter in skillet or pan and bake 25 - 30 minutes or until cornbread is golden brown and crusty. Cool ten minutes; remove from skillet or pan and cool completely. Tear cornbread into large bite-size pieces and set aside, uncovered, overnight to dry out.
  4. 4
    To make dressing, heat oven to 325°F.
  5. 5
    Heat 4 tbsp. butter and the bacon fat in large skillet over medium heat. Add onions, celery, and shallots and cook 5 minutes. Add thyme and sage; cook, stirring often, until vegetables are tender but not browned about 15 minutes.
  6. 6
    In a large bowl, toss together the pecans, cornbread pieces, and vegetable mixture until well combined. Melt the remaining 4 tbsp. butter; mix with chicken broth and eggs. Pour over dressing ingredients and mix well. Transfer to buttered 13" x 9" casserole and cover with foil. Bake 30 minutes. Remove foil and bake 15 - 20 minutes longer or until golden.


The Gift of Southern Cooking

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cuisines North & South American, Southern & Soul Food
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