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–+ servings

Homemade Southern Cornbread Dressing

This good old-fashioned southern cornbread dressing is perfectly fluffy, moist, and full of flavor and made easier with a couple of secret ingredients. It’s a must for Thanksgiving dinner or Christmas and will even have Mom asking for your recipe!
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Prep Time 45 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 6 large eggs
  • 2 cups buttermilk
  • 2 tbs. melted butter
  • 1/2 cup butter
  • 1 large bunch of green onions chopped
  • 4 celery ribs chopped
  • 1 16 oz. bag Pepperidge Farms Herb-Seasoned Stuffing Mix
  • 5 14.5 oz. cans chicken broth or stock

Instructions
 

  • Preheat the oven to 425 degrees.
  • Combine the cornmeal, flour, baking soda, baking powder, and salt in a large bowl.
  • In a separate bowl whisk together two eggs and the buttermilk. Add this to the dry ingredients and stir until moistened.
  • Heat two tablespoons of butter in a 9-inch round cake pan or a 10-inch cast iron skillet in the preheated oven at 425 degrees for five minutes. Stir the hot butter into the batter and then pour the batter into the hot pan or skillet.
  • Bake for 25 minutes or until golden on top.
  • Let cool by flipping out onto a pan or plate.
  • Crumble the cornbread.
    Optional:
    For extra liquid absorbing power, you can cover the cornbread crumbles with plastic wrap and let it sit on the counter for a day or two to get stale.
    Or, quick dry it by spreading the crumbles out on a baking sheet and putting it in a 250 degree oven for 20 minutes.
  • Next, melt a stick of butter in a large skillet over medium heat. Add the chopped green onions and celery and saute until tender.
  • Combine crumbled cornbread, onion mixture, stuffing mix, and 64 oz. of the chicken broth in a large bowl.
  • Whisk the remaining four eggs in a separate bowl.
  • Stir the eggs into the dressing mixture, making sure the onions have been cooled by the other ingredients first (they will cook if you add them into hot ingredients).
  • Add the remainder of the chicken broth and combine well.
    Add any additional seasonings to taste with the chicken broth. (See post)
  • Stir and combine.
    For a coarser texture, stirring is adequate.
    For a smooth, non-chunky dressing, mix and break it up a little with a hand immersion blender.
    Don’t overmix either way, or you may get gummy dressing.
  • Add the dressing mixture to a 13×9-inch prepared baking dish and a 9-inch baking dish. (You can freeze it at this point for up to three months if you’re working ahead.)
  • Bake in a 350 degree oven uncovered. The 13×9 casserole dish will bake for 1 hour and the 9-inch dish will bake for 50 minutes or until each is golden brown around the edges and no longer jiggly in the center.
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