This recipe is all about butter distribution - onions lightly caramelized in butter and buttered toast are studded throughout soft cornbread in a generously buttered baking dish and topped with, you guessed it, more butter.
This recipe uses one-day old cornbread to help create the perfect texture. We suggest cutting your cornbread into 1-inch cubes and setting it out overnight with the white bread to dry out. This cornbread recipe is one of our favorites, but feel free to use your own.
You can also substitute the clam chowder for cream of celery or mushroom soup if you prefer, but there’s something nice about the brininess of the clams with the sweetness of the cornbread - an homage to New Orleans style oyster dressing without the expense of the oysters.
