Food and Recipes Dish Stuffing And Dressing Mimi's Cornbread Dressing Recipe Be the first to rate & review! This simple recipe can be made up to a month ahead if stored in the freezer. Made with the flavorful notes of fresh sage, parsley, and thyme, this dressing does not skimp on the delivery. By James T. Farmer, III James T. Farmer, III James Farmer, owner of James Farmer Designs, is an award-winning interior designer, best-selling author, and gardening expert known for his warm personality, timeless style and Southern hospitality. James and his team work on design projects across the country, though his business is based in Georgia. He is the author of 10 books, ranging from gardening to cooking to interior design. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 2 hrs 5 mins Yield: 8 to 10 servings Jump to recipe A great Southern-style dressing starts with cornbread that is baked in a skillet for a crisp, golden crust. This simple recipe can be made up to a month ahead if stored in the freezer. Made with the flavorful notes of fresh sage, parsley, and thyme, this dressing does not skimp on the delivery. Deliciously moist and perfectly seasoned, this holiday dish will be your new go-to recipe for holidays and family get-togethers. Even though buying boxed or premade cornbread can make dressing recipes a lot easier, this recipe uses homemade cornbread, and your family will taste the difference. The simple buttermilk skillet version will give your dressing the best texture and flavor. Mama will be so impressed with this delicious cornbread dressing that she might even get a little jealous. Southern Living Ingredients 2 tablespoons canola oil, divided 2 cups self-rising white cornmeal mix 1 1/3 cups buttermilk 1 cup self-rising flour 2 large eggs, lightly beaten 5 to 6 cups reduced-sodium chicken broth 3/4 cup butter, divided 3 cups chopped sweet onion (about 1 large) 2 cups chopped celery 4 large eggs, lightly beaten 2/3 cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh sage 2 teaspoons chopped fresh thyme 1 1/2 teaspoons freshly ground black pepper 1/2 teaspoon kosher salt Directions Preheat oven to 400°. Coat bottom and sides of a 10-inch cast-iron skillet with 1 Tbsp. oil; heat in oven 10 minutes. Meanwhile, stir together cornmeal mix, next 3 ingredients, and remaining 1 Tbsp. oil. Pour batter into hot skillet. Bake at 400° for 30 minutes or until golden. Remove from oven to a wire rack; cool 15 minutes. Crumble cornbread into a large bowl. Stir 5 cups broth into crumbled cornbread until moistened, adding more broth, 1 Tbsp. at a time, if necessary. (Mixture should resemble wet sand.) Melt 1/4 cup butter in a large skillet over medium-high heat; add onion and celery, and sauté 8 to 10 minutes or until tender. Add onion mixture to cornbread mixture. Microwave remaining 1/2 cup butter in a small microwave-safe bowl at HIGH 1 minute or until melted. Stir melted butter, eggs, and remaining ingredients into cornbread mixture; spoon into a lightly greased 13- x 9-inch baking dish. Bake at 400° for 50 minutes to 1 hour or until golden brown. Serve immediately. Rate it Print