A Year-Round Guide to Franklin and Nantahala

  A message from our sponsor: From our Family to Yours From Christmas dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be

Madison County Championship Rodeo

  A message from our sponsor: From our Family to Yours From Christmas dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be

Rosemary and Goat Cheese Strata

  A message from our sponsor: From our Family to Yours From Christmas dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be

Cornbread Dressing with Extra Sage Sausage

Play Icon

 


Yield: 8 to 10 servings.

Cornbread:
2 ¼ cups coarsely ground cornmeal
1 ½ cup all-purpose flour
¼ cup granulated sugar
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
4 eggs, lightly beaten
2 cups buttermilk
cup whole milk
6 tablespoons unsalted butter
 
Dressing:
1 yellow onion, small diced
2 stalks celery, small diced
1 large carrot, small diced
2 tablespoons unsalted butter
3 eggs
1 cup whole milk
¾ pound Neese’s Extra Sage Country Style Sausage

Preheat oven to 375°F.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk the eggs, buttermilk, and milk. Combine with the dry ingredients. Melt 6 tablespoons of butter and whisk it into the batter.

Pour the batter into a buttered baking dish or cast iron skillet and place it in the center of the oven. Bake until the center is firm, and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes. Note: You can make cornbread a couple of days ahead.

In a large skillet over medium heat, melt the additional 2 tablespoons of butter and sweat onion, celery, and carrot until tender. Season with salt and pepper to taste. Set aside.

Cut the cornbread into 1-inch cubes. Butter the casserole dish and spread cornbread in the dish. Scatter in the cooked vegetables.

In a large bowl, whisk together eggs and milk. Pour over casserole dish. Break up the raw sausage around the dish, and let sit for 30 minutes before baking.

Bake in the center of the oven until set; internal temperature of the dish should be 160°.

print it

This story was published on Oct 21, 2020

Alyssa Wilen

Alyssa Wilen

A Charlotte native, Wilen spent more than 12 years in the restaurant industry where she worked her way up to the role of Executive Chef before opening Chef Alyssa's Kitchen in 2013. She teaches award-winning cooking classes, hosts a Saturday brunch, and has created a family dinner meal service.