This Southern cornbread dipping sauce is a perfect way to add a touch of Southern charm to your everyday meal.
If you have no love for sweet cornbread, this sauce will satisfy your sweet tooth.
It’s a great way to incorporate a little Southern flavor into your dinner menu.
But, if you are looking for something a little more southern, try this Southern corn-dressing recipe.
It might even be a good idea to try it out on your family’s favorite dinner table!
1/2 cup unsalted butter 2 Tbsp maple syrup 1 tsp vanilla 1 cup cornstarch 2 cups all-purpose flour 1/4 cup cornmeal 1 tsp salt 1 tsp baking soda 2 Tbs sugar 2 Tsp baking powder 1 cup powdered sugar 1/3 cup corn starch 1/8 tsp ground cinnamon 1/16 tsp salt 2 tsp freshly ground black pepper 1 Tbsp apple cider vinegar 1 cup whole milk 2 large eggs 1 cup canned sweet corn kernels, drained 1 cup fresh chopped pecans, chopped For the Southern Corn-Dressing 1/6 cup sour cream 1 cup sugar 1 tsp ground cloves 1/5 tsp ground ginger 1/7 tsp ground nutmeg 1 tsp kosher salt 3 Tbsp cornstalk cornmeal For the Cornbread Sauce 1/12 cup milk 1/1 cup flour 1 Tsp salt 1 Tbs granulated sugar 2 tsp vanilla extract For the Dressing 1 cup milk 2 tsp lemon juice For the Sauce 2 TBS lemon juice 1/10 cup powdered cornstalks 1/25 cup granulated cornmeal Directions: For the sauce: Combine the butter, maple syrup, vanilla, cornstamp, cornmeal, flour, salt and baking soda in a medium bowl and mix well.
Heat the oven to 350 degrees F. Combine the cornstalker cornmeal with the remaining ingredients in a large bowl and set aside.
Pour the cornmeal mixture into the prepared cornbread dish and spread it out evenly.
Pour a small amount of the sauce over the cornbread and bake for 20-25 minutes or until the corn is golden brown.
For the corn bread dressing: Heat the butter in a saucepan over medium-high heat.
Add the maple syrup and vanilla and whisk to combine.
Cook until thickened, about 2 minutes.
Remove from heat and stir in the corn flour.
Bring to a boil, reduce heat and simmer for 30 minutes.
Stir in the milk and sugar and let simmer for an additional 5 minutes.
Strain the corn into a bowl and return to the saucepan and heat through.
Remove the corn from the sauce and stir into the corn.
Heat through the corn sauce and return it to the heat.
Transfer the corn mixture to a bowl.
Pour into the serving bowls and top with the corn-stalk-cornmeal mixture.
Refrigerate until ready to serve.
Notes: *If you prefer a sweeter, sweeter version of this Southern Cornmeal Dressing, use 1 cup of unsalted and 1/32 cup sugar instead of the whole milk.