Cornbread Dressing with Kale and Bacon Recipe

- Iain Bagwell
Iain Bagwell

Bacon adds smoky richness, and oven-baked kale makes a crispy topping.

Active time: 30 minutes
Total time: 2 hours 5 minutes
Yields: Serves 8 (serving size: 1 1/4 cups)


1 1/2 cups (about 6 3/8 oz.) stone-ground yellow cornmeal

1/4 cup all-purpose flour

2 teaspoons granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons kosher salt, divided

1 3/4 cups buttermilk

5 large eggs

2 tablespoons unsalted butter

1 cup (8 oz.) melted unsalted butter, divided

8 thick-cut bacon slices, cut into 1-inch pieces

1/2 cup chopped celery (about 2 stalks)

1 medium-size yellow onion, chopped

2 garlic cloves, chopped

2 bunches Lacinato kale, stems removed, chopped

1 tablespoon chopped fresh thyme

1 teaspoon black pepper

3 1/2 cups reduced-sodium chicken broth, divided

How to Make It

Place a 10-inch cast-iron skillet in oven; preheat oven to 450°F. (Do not remove skillet.) Heat skillet 7 minutes.

Meanwhile, stir together the first 5 ingredients and 1 teaspoon of the salt in a large bowl. Whisk together buttermilk and 2 eggs in a medium bowl.

Remove skillet from oven, and add 2 tablespoons butter to skillet. Return to oven. Stir buttermilk mixture into cornmeal mixture until just combined. Stir in 1/2 cup of the melted butter. Pour mixture into hot buttered skillet; return to oven. Bake until golden brown and cornbread pulls away from sides of skillet, 18 to 20 minutes. Transfer skillet to wire rack; cool 15 minutes. Crumble cornbread into a large bowl. Set aside. Reduce oven heat to 400°F.

Cook bacon in a large skillet over medium-high until crispy, 8 to 10 minutes. Transfer to a plate lined with paper towels to drain; reserve 3 tablespoons drippings in skillet. Add celery and onion to skillet; cook, stirring occasionally, until tender, about 8 minutes. Stir in garlic; cook 30 seconds. Add kale, thyme, pepper, and remaining 2 teaspoons salt; cook, stirring often, until kale is tender-crisp, 8 to 10 minutes. Add 1/2 cup of the broth; cook, stirring, until evaporated.

Add kale mixture, bacon, and remaining 3 cups broth to cornbread mixture in bowl; gently stir to combine. Beat 3 eggs. Add beaten eggs and remaining 1/2 cup melted butter to cornbread mixture; gently stir to combine. Spoon mixture into a greased 13- x 9-inch baking dish. Bake at 400°F until golden brown, 35 to 40 minutes.


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