Moist cornbread dressing with celery and onions is a must at Thanksgiving. Traditional Southern Cornbread Dressing is simple and classic.
Course Side Dish
Cuisine American
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Cornbread Dry Time 1 dayday
Total Time 2 hourshours
Servings 12
Ingredients
Cornbread
2Ccornmeal
½Call purpose flour
2tspbaking powder
1tspbaking soda
1tspsalt
1tspsugaroptional
2eggsbeaten
2Cbuttermilk
2Tbacon drippingsor melted butter
Dressing
½Cbutter
1bunch green onionschopped
1large yellow oniondiced
4celery ribsdiced
16 ozpackage of herb-seasoned stuffing mixStove Top
4eggsbeaten
6-8Cchicken stock
Instructions
To make cornbread
Preheat oven to 425°. In a 10-inch cast iron (or an 8" x 8" baking pan), melt 2 Tb of bacon drippings or butter in the preheated oven for 5 minutes until completely melted. Remove from the oven and set aside.
Combine the dry ingredients in a large mixing bowl and whisk to combine well. Add the eggs and buttermilk. Stir together with a wooden spoon or spatula until just combined.
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°.
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.
Add the cornbread, sautéed veggies, and Stove Top to a large mixing bowl. Mix to combine. Add the eggs and chicken broth and mix well. The amount of chicken broth you add will depend on personal preference. Check out the Variations section above for more details.
Pour into a 9" x 13" baking pan. Bake for 50 minutes or until lightly browned. Let sit for at least 10 minutes before serving.