Cast Iron Cornbread Dressing with Sausage

FOR THE CORNBREAD: Adjust oven rack to middle position and heat oven to 450 degrees. Toast cornmeal in 12-inch cast-iron skillet over medium heat, stirring frequently, until fragrant, 3 to 5 minutes. Transfer cornmeal to large bowl and stir in sugar, baking powder, baking soda, and salt.

Wipe skillet clean with paper towels. Place skillet in oven for 10 minutes. Using pot holders, remove skillet from oven and add butter. When butter is melted, pour all but 1 tablespoon into cornmeal mixture. Add buttermilk and eggs and whisk well until combined.

Working quickly, scrape batter into skillet with remaining butter. Bake until golden brown and sides of bread pull away from edge of pan, about 15 minutes. Transfer skillet to wire rack and let cool for 5 minutes. Invert cornbread onto wire rack. Reinvert cornbread and let cool for 15 minutes. Wipe out skillet.

Using paring knife, trim outer ½ inch of bread to remove browned sides. Break trimmings into ½-inch pieces and transfer to bowl; set aside. Break remaining cornbread into 1-inch pieces and transfer to large bowl.

FOR THE DRESSING: Reduce oven temperature to 375 degrees. Melt 1 tablespoon butter in now-empty skillet over medium heat. Add sausage and cook, using wooden spoon to break meat into small pieces, until browned, 4 to 5 minutes. Stir in onion, celery, salt, and 1 tablespoon butter and continue to cook, stirring frequently, until sausage is cooked through and vegetables are softened, 8 to 10 minutes longer. Stir in thyme, sage, and pepper and cook until fragrant, 30 to 60 seconds. Transfer sausage mixture to bowl with larger cornbread pieces. Add broth and eggs and stir gently to combine.

Melt remaining 4 tablespoons butter in now-empty skillet over medium heat, tilting skillet occasionally, until butter is browned and releases nutty aroma, about 2 minutes. Pour browned butter over smaller cornbread pieces and toss to coat.

Transfer dressing to now-empty skillet. Top with browned butter–cornbread pieces. Bake until golden brown, about 30 minutes. Transfer skillet to wire rack and cool for at least 20 minutes before serving.