Classic Cornbread Dressing Recipe

Active Time:
40 Mins
Total Time:
3 Hours
Yield:
Serves 15 (serving size: 1/2 cup)

Ingredients
Cornbread from scratch (or you can use cornbread mixes (3 boxes) for a large cast iron skillet)

1. 2 cups self-rising white cornmeal 
2. mix 1 teaspoon granulated sugar (optional) 
3. 2 large eggs 
4. 2 cups whole buttermilk 
5. 3 tablespoons salted butter

DRESSING

1. 1/2 cup salted butter 
2. 3 cups chopped sweet onion (from 2 large onions) 
3. 2 cups chopped celery (from 6 stalks) 
4. 1 bunch of green onions chopped
5. 2 tablespoons chopped fresh sage 
6. 1 teaspoon chopped fresh thyme 
7. 6 large eggs 
8. 1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm) (optional)
9. 10 cups chicken broth 
10. 2 teaspoons black pepper 
11. 1 teaspoon kosher salt

How to Make It

Step 1

Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.

Step 2

Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.

Step 3

Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.

Step 4

Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage and thyme, and cook, stirring often, 1 minute.

Step 5

Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, stuffing mix, chicken broth, black pepper, and kosher salt until blended.

Step 6

Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)

Step 7

Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.

Chef's Notes:
You can also add deboned chicken meat to the dressing or use oysters or both if you wish. This recipe can be made a day in advance. Let the cooked dressing cool to room temperature, and then store, covered, in the refrigerator. Reheat before serving.