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Cast Iron Cornbread Dressing with Sausage By Erica Turner Published on September 23, 2024 Time 2¼ hours, plus 20 minutes cooling Yield Serves 10 to 12 Ingredients Cornbread 3 cups (15 ounces/425 grams) cornmeal 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda ¾ teaspoon table salt 4 tablespoons unsalted butter 2½ cups buttermilk 2 large eggs Dressing 6 tablespoons unsalted butter, divided1 pound bulk breakfast sausage 3 cups finely chopped onion 1½ cups finely chopped celery 1¼ teaspoons table salt 2 teaspoons minced fresh thyme 2 teaspoons minced fresh sage ½ teaspoon pepper 3 cups chicken broth 3 large eggs, lightly beaten Before You Begin The cornbread was developed for this dressing

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