Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living November 1998

Gallery

Recipe Summary test

Yield:
12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement