Yield
12 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 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.)

Step 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.

Ratings & Reviews

GirlDownSouth's Review

momne0507
November 27, 2013
I have made this recipe since I first read it in the 1998 magazine. It is the Best -Hands Down!!! Always make the cornbread two days ahead in a cast iron skillet if you can, assemble the dressing the night before and refrigerate overnight and then bake the day of. Always use bacon, no margarine!!!! Also NEVER freeze ahead- its not good that way.

mmasten's Review

Tiffany
November 18, 2012
I have made this dressing every year for many, many years. It always gets rave reviews and tastes like good southern dressing my grandmother used to make. Delicious.

momne0507's Review

GirlDownSouth
December 16, 2010
This is one of my favorite holiday side dishes! I make this every year and always get lots of complements.