Corn bread dressing

Time 45 minutes
Yields Makes about 6 cups
Corn bread dressing

In a large skillet heated over medium-high heat, cook the bacon until crisp, about 10 minutes. Drain the bacon, discarding or reserving the bacon fat for another use. Set the bacon aside in a paper-towel-lined bowl.


In a small bowl, combine the salt, white pepper, ground red pepper, black pepper, oregano, onion powder and thyme to form a seasoning mix. Set aside.


In a large skillet heated over medium-high heat, melt the butter and stir in the onions, bell peppers, celery, garlic and bay leaves. Saute, stirring occasionally, until the vegetables are bright and aromatic, about 2 minutes. Stir in the seasoning mix and continue cooking until the vegetables are barely wilted, about 5 minutes. Stir in the bacon, broth and Tabasco and cook for 5 minutes to marry the flavors, stirring frequently.


Remove from heat and stir in the corn bread, milk and eggs, stirring well. Remove the dressing to a baking dish, cover and refrigerate until chilled before stuffing. (To bake the dressing on its own, increase the evaporated milk to 1 2/3 cups [1 13-ounce can] and spoon the dressing into a greased 13-inch-by-9-inch baking dish; bake at 350 degrees until browned on top, about 35 to 40 minutes.)

Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen.” He writes, “Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we start with in this dish is sweet. If you prefer less sweet dressings, make your cornbread without sugar.”.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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