Name: Classic Cornbread Dressing Recipe
Total time: 180 min
Ingredients: 2 cups self-rising white cornmeal mix; 1 teaspoon granulated sugar (optional); 2 large eggs; 2 cups whole buttermilk; 3 tablespoons salted butter; 1/2 cup salted butter; 3 cups chopped sweet onion (from 2 large onions); 2 cups chopped celery (from 6 stalks); 2 tablespoons chopped fresh sage; 1 teaspoon chopped fresh thyme; 6 large eggs; 1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm); 10 cups chicken broth; 2 teaspoons black pepper; 1 teaspoon kosher salt

A great Southern-style dressing starts with cornbread that's baked in a skillet for a crisp, golden crust. Our simple recipe can be made up to a month ahead if stored in the freezer. For best results, prepare the cornbread up to two days in advance so it can dry out completely.

Pam Lolley

Updated on January 6, 2022

Active Time:

40 mins

Total Time:

3 hrs

Yield:

Serves 15 (serving size: 1/2 cup)

Ingredients

Cornbread

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

Dressing

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

Directions

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

Photo: Victor Protasio; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

Make It Ahead

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.