Moist cornbread dressing with celery and onions is an absolute must on every Southern Thanksgiving table. My mom's recipe for Southern Cornbread Dressing is simple and classic with all the nostalgic flavors that I need from my Thanksgiving plate!
Course Side Dish
Prep Time 30minutes
Cook Time 1hour30minutes
Cornbread Dry Time 1day
Total Time 2hours
½Call purpose flour
2Tbacon drippingsor melted butter
1bunch green onions
16 ozpackage of herb-seasoned stuffing mix
To make cornbread
Preheat oven to 425. In a 10-inch cast iron (or a 9-inch cake pan if you don't have a cast iron, melt 2 Tb of bacon drippings, or butter if you're substituting, in the preheated oven for 5 minutes until completely melted. Remove from the oven and set aside.
Combine the first five ingredients in a large mixing bowl and whisk to combine well. Ditch the whisk and switch to a spatula to combine with the liquid to avoid overmixing. Overmixing will give you a tough cornbread. Mix 2 C of buttermilk and 2 eggs, breaking up the eggs in a separate small bowl before adding to the mix. Stir until combined without overmixing.
Last, add the melted bacon drippings or butter. Pour back into the prepared cast iron and back for 25 minutes or until golden brown.
Once cooled, break up the cornbread into rough chunks and spread out onto a baking sheet to dry out for a minimum of 8 hours or preferably overnight. The more dry the cornbread, the more flavors it will soak up.
To make dressing
Preheat the oven to 350 degrees.
Melt ½ C butter in a large skillet over medium-high heat. Add the green onions, onion, and celery. Cook until tender or about 5 minutes. Crack the eggs into a small mixing bowl and beat slightly.
Add the cornbread and sautéed veggies to a large mixing bowl. Mix to combine. Add the eggs, stuffing mix, and chicken broth and mix until combined. The amount of chicken broth will depend on your personal preference. Check out the post content above for more on this topic.
Pour into a 9" x 13" baking pan. Bake for 50 minutes or until lightly browned.
A cast-iron skillet really makes the best cornbread. You just don't get the same intensity of flavors from other baking dishes although they certainly work. If you're interested in purchasing a good cast iron skillet, I have included a link above to a great quality choice that will be something you can pass down through the generations.
Mom's Traditional Southern Cornbread Dressing https://cookingandcussing.com/southern-cornbread-dressing/