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Cornbread Dressing

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

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

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

  6. 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.)

  7. 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.