Cornbread Dressing

Southern Living
We voted unanimously to award this classic side dish our highest rating.
12 servings


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2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
6 large eggs, divided
2 cups buttermilk
2 tablespoons bacon drippings or melted butter
1/2 cup butter or margarine
3 bunches green onions, chopped
4 celery ribs, chopped
1 (16-ounce) package herb-seasoned stuffing mix
5 (14 1/2-ounce) cans chicken broth


Combine first 5 ingredients, and, if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add egg mixture to dry ingredients, stirring just until moistened.

Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cakepan in a 425° oven 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.

Bake at 425° for 25 minutes or until golden; cool and crumble. Freeze in a large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.

Melt butter in a large skillet over medium heat; add green onions and celery, and sauté until tender.

Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and broth until blended.

Spoon dressing into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 9-inch square baking dish. (Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours.)

Bake 13- x 9-inch dish, uncovered, at 350° for 1 hour or until lightly browned. Bake 9-inch square baking dish, uncovered, 50 minutes or until lightly browned.

Created date

December 2001