Cornbread Dressing

14 ingredients
7 steps

Ingredients

  • 2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional)
  • 6 large eggs, divided
  • 2 cups buttermilk
  • 2 tablespoons bacon drippings or melted butter
  • 1/2 cup butter or margarine
  • 3 bunches green onions, chopped
  • 4 celery ribs, chopped
  • 1 (16-ounce) package herb-seasoned stuffing mix
  • 5 (14 1/2-ounce) cans chicken broth

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 4
    Melt butter in a large skillet over medium heat; add green onions and celery, and saute until tender.
  5. 5
    Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and broth until blended.
  6. 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.)
  7. 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.

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