Cornbread dressing

Difficulty: ★★☆


  • 500 gr. Corn bread.
  • 200 gr. Acorn-fed Iberian ham.
  • 50 gr. Cured Iberian bacon.
  • 1 Medium onion.
  • 2 Celery sprig.
  • 1 Garlic cloves.
  • Salt.
  • White pepper.
  • 3 Fresh sage leaves.
  • Extra virgin olive oil.
  • 3 Eggs.
  • Cream 18% fat.
  • Poultry stock.

Category: Appetizers


Chop the onion , celery and garlic into fine brunoise. Crumble the corn bread with our hands. Slice the ham and bacon into ½ cm thickness slices and then, julienne into sticks of about 2 cm long. Chop the sage leaves into fine julienne. Heat some extra virgin olive oil in a Magefesa Non stick Aluminum Sauté Pan and sauté the onion, celery and chopped garlic. When the onion begins to brown, incorporate the ham and bacon, sauté well for a couple of minutes. Incorporate the corn bread crumbs, season and sauté with the pan high heat, stirring until getting lightly toasted crumbs, moist with a little broth and continue stirring. We should not surpass with the liquid so that bread crumbs always remain loose. When the broth evaporates, repeat the same action with a bit more broth. Remove from the heat and let it cool.
Beat the eggs slightly, add them to the pan with the cream and chopped sage leaves, stir until everything is well blended but do not let the crumbs mashed. Adjust salt and pepper. Bake at 356ºF in a preheated oven to 392°F for about 40 min. Make sure that it is not excessively browned on top.