-
1
Corn bread:.
-
2
Preheat the oven to 450.
-
3
Put the butter in a 10-inch cast-iron skillet and melt the butter in the oven.
-
4
Meanwhile, in a large bowl, mix the cornmeal with the cream of tartar, salt and baking soda.
-
5
Add the buttermilk and eggs and stir to blend.
-
6
Remove the skillet from the oven and swirl to coat with the butter.
-
7
Pour the melted butter into the batter and stir just until incorporated.
-
8
Scrape the batter into the hot skillet and bake for about 35 minutes, or until crusty around the edge and springy to the touch.
-
9
Invert the cornbread onto a rack and let cool completely.
-
10
Break the cornbread into large pieces, scatter on a baking sheet and let dry overnight.
-
11
Stuffing:.
-
12
Preheat the oven to 400.
-
13
On a rimmed baking sheet, toast the pecans for about 10 minutes, or until nicely browned and fragrant.
-
14
Transfer to a plate to cool.
-
15
Reduce the oven temperature to 325.
-
16
In a large skillet, cook the bacon in 6 tablespoons of the butter until very crisp, about 10 minutes; reserve the bacon for another use.
-
17
Add the onions, celery, shallots, sage and thyme to the skillet and cook over low heat until the vegetables are tender, about 25 minutes.
-
18
Tear the cornbread into 1 1/2 -inch pieces and place in a large bowl.
-
19
Top with the cooked vegetable mixture and the pecans and toss well.
-
20
Stir in the 4 tbs melted butter, the eggs and 1 cup of the chicken stock.
-
21
Season with 1 1/2 teaspoons of salt and 1 teaspoon of pepper and mix well.
-
22
Butter a large shallow baking dish and add the cornbread dressing.
-
23
Cover with foil and bake for 30 minutes.
-
24
Uncover and baste the dressing with 6 tablespoons of the remaining stock.
-
25
Bake for 10 minutes longer, then baste with the remaining 6 tablespoons of stock.
-
26
Bake for 20 minutes longer, or until golden brown on top and heated through.
