Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, and stir until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
Bake at 400° for 35 to 40 minutes or until golden brown.
Note: For testing purposes only, we used White Lily Self-Rising Buttermilk Cornmeal Mix.
This recipe is a disgrace to real southern food. Guess you'll have to talk to real country folks to avoid such a mess in your holiday plans. There is no "southern" left in Southern Living. Red flag #1: no salt. Red flag#2 enough butter to make 50 cupcakes. Red flag#3 self-rising. Sorry but if you can't fry the cornmeal in bacon fat in a spider over a fire and crumble it, it ain't the real thing!
This is close to my mom's recipe as it comes. I just pulled the cornbread out of the oven, and I'm surprised that it's so dense. The only change I made was self-rising yellow cornmeal mix rather than white. Too late to make more now. I'm trusting rest of ingredients and crumbling it finely will make it edible.
My mom and grandmother passed away before I was able to obtain their fantastic cornbread dressing recipe. I have tried many recipes for dressing in my short marriage, but no other recipe has ever come close to this recipe.
You won't be disappointed with this recipe. A definite keeper!
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