A hunk of delicious cornbread dressing rests on a solid wood serving board.

Meat Church Cornbread Dressing

Check out this cornbread dressing recipe, courtesy of Andrew Duhon, that has become a staple at his table and mine. I’m excited to pass it on to you.

Meat Church Cornbread Dressing

This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.

Servings

10

Prep Time

30 minutes

Cook Time

45 minutes

Calories

450

Cuisine

Southern

Category

Side Dish

Let me share one of my favorite holiday recipes that combines the warmth of Southern cooking with a dash of New Orleans soul.

I wish I could take credit for this cornbread dressing recipe. It’s courtesy of my friend Andrew Duhon, a New Orleans-based singer-songwriter, who learned it from his Aunt Priscilla.

It’s become a staple at his table and mine, and now I’m excited to pass it on to you.

Meat Church Cornbread Dressing

Ingredients

    The magic of this cornbread dressing comes from combining savory sausage, aromatic herbs, and a fluffy cornbread base. Here’s what you’ll need:

      Cornbread Ingredients:

      • 4 large eggs, at room temperature
      • 2 cups all-purpose flour
      • 2 cups cornmeal
      • 1/2 cup unsalted butter, melted
      • 1/3 cup granulated sugar
      • 1/4 cup whole milk
      • 2 Tbsp. baking powder
      • 1 tsp. Meat Church BLANCO (or substitute salt)

      Dressing Ingredients:

      • 2 cups chicken stock
      • 1 cup unsalted butter
      • 1 yellow onion, finely chopped with your favorite kitchen knife (make sure it’s properly cleaned!)
      • 1 1/2–2 lbs. loose Cajun sausage (Italian sausage works, too)
      • 1/4 cup fresh sage, chopped
      • 2 Tbsp. fresh thyme, chopped
      • 4 large eggs, at room temperature
      • 2 tsp. kosher salt, divided

      Directions

        For the Cornbread:

        1. Preheat your oven to 400°F.

        2. In one bowl, combine all your dry ingredients: flour, cornmeal, sugar, baking powder, and BLANCO.

        3. In another bowl, whisk together your wet ingredients: eggs, melted butter, and milk.

        4. Combine wet and dry ingredients until just mixed.

        5. Pour into a baking dish and bake for 20–25 minutes until golden.

        For the Dressing:

        1. In a large skillet over medium-high heat, brown your sausage, breaking it up as it cooks.

        2. Add the onion (chopped with a clean, sharp knife) to the sausage and cook until it becomes soft and translucent.

        3. Toss in the fresh herbs, give it a good stir, and remove from heat.

        4. Crumble about 3/4 of your cornbread into a large mixing bowl.

        5. Add the sausage mixture and remaining ingredients, mixing until you reach your desired consistency.

        This cornbread dressing recipe works beautifully as a holiday side dish, but don’t limit yourself — it makes a great stuffing for whole chickens, too.

          The key to getting that perfect texture is adding the cornbread gradually. Start with about half and keep adding until you hit that sweet spot where it’s moist but not soggy.

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