Cornbread Dressing

This dressing is a favorite among our staff. Serve it with pork roast or turkey.


Makes 12 servings

Recipe from

Southern Living


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 to dry ingredients, stirring just until moistened.

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

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

Melt 1/2 cup butter in a large skillet over medium heat; add green onions and celery, and saute until tender.

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

Place 13- x 9-inch dish (uncovered) and 9-inch square dish (uncovered) in oven at 350°. Bake 13- x 9-inch dish for 1 hour and 9-inch square dish for 50 minutes or until each is lightly browned.

November 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note