Chef John Folse'S Holiday Corn Bread Dressing

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chef John Folse'S Holiday Corn Bread Dressing to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chef John Folse'S Holiday Corn Bread Dressing, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Prep Time: 1 Hour
• Yields: 6 Servings
• COMMENT:
• Most often in South Louisiana
• meat and oyster dressings are
• found as accompaniments to the
• holiday table. The bread or corn
• bread dressings are definitely
• southern in tradition, but seldom
• seen in Bayou Country. Since I am
• a fan of both the meat and the
• corn bread dressing, I've decided
• to share one of those versions with you here.
• Note: As an added flavor enhancer you may wish to add one pint of

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

shucked oysters with liquid to the pot during the final cooking phase

Step 2: Technique & Execution

INGREDIENTS: ● 1 cup yellow cornmeal ● ½ cup flour ● 2 tsps baking powder ● 1 tsp salt ● 2 tbsps sugar ● 2 tbsps melted butter ● 1 egg ● ¾ cup milk ● 4 chicken leg quarters ● ½ cup diced onions ● ½ cup diced celery ● ½ cup chopped red bell pepper ● 1 tbsp minced garlic ● ¼ tsp rubbed sage ● 1/8 tsp dried basil leaves ● 1/8 tsp dried thyme ● 3 tbsps melted butter ● ¼ cup chopped pimientos ● ¼ cup sliced green onions ● ¼ cup chopped parsley ● salt and black pepper to taste METHOD: Preheat oven to 400°F

Step 3: Technique & Execution

In a mixing bowl combine cornmeal, flour, baking powder, salt and sugar

Step 4: Technique & Execution

Blend well to incorporate all dry ingredients

Step 5: Technique & Execution

Whisk egg with 2 tablespoons melted butter and milk then add to cornmeal mixture, blending thoroughly

Step 6: Technique & Execution

Pour corn bread batter into a well-greased 9-inch cake pan and bake 15-20 minutes