Are you wondering how to make cornbread dressing for the upcoming holidays? Well, my friend you are in luck, because I am going to share an easy cornbread dressing recipe that you will love! And, guess what? You can make this dressing ahead, so it will free up your time and reduce your holiday stress. How awesome is that?
How to Make Cornbread Dressing the Easy Way
This cornbread dressing recipe is one of my favorite holiday recipes. In fact, it’s also one of my preferred make-ahead freezer casseroles.
Not only can it be made ahead of time, but it is so easy. And, you won’t believe how delicious it is!
The Secret to this Easy Cornbread Dressing Recipe
I love “virtually homemade” recipes that use a combination of fresh ingredients, and time-saving pre-prepared shortcuts.
In this case, the shortcut is a package of prepared stuffing mix. But, guess what – that’s not the secret.
The secret is in the homemade cornbread. We make that from scratch. In a skillet. With bacon grease.
The recipe calls for the bacon drippings only, so plan on a BLT sandwich for lunch!
And, plan to taste the cornbread while crumbling…you won’t be able to resist!
Make Ahead Freezer Casseroles Like This are a Hostesses Best Friend
The beauty of this recipe is that you can make it well in advance of your holiday dinner. Just set it up, cover tightly with foil and plastic wrap, and freeze. In fact, you can freeze this casserole for up to 4-6 weeks!
But who says cornbread dressing is only for Thanksgiving or Christmas dinner? Because it’s one of the best make ahead freezer casseroles, it’s an excellent choice for a dinner party menu item any time of year!
Pair this dressing with roasted chicken, turkey, or pork for a delicious side. Or, serve it with baked beans and barbecued or smoked meats.
Your New Favorite Holiday Recipe
So, now you know how to make cornbread dressing that is simple and downright delicious. This easy cornbread dressing recipe is my go-to holiday recipe. And, I think this may become one of your favorites, too!
- 2 cups cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 6 large eggs, divided
- 6 strips bacon
- 1 stick butter
- 3 bunches green onions, chopped
- 4 celery ribs, chopped
- 1 14-ounce package Pepperidge Farm Herb-Seasoned Stuffing
- 2 quarts chicken broth
- 1 cup water
In a 10-inch cast-iron skillet, fry bacon until most of the fat has been rendered. Pour off about 2 tablespoons and set aside. Save cooked bacon and any remaining drippings for a future use.
While bacon is cooking, combine cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl.
Place buttermilk in a bowl and add 2 of the eggs. Stir to combine.
Add egg and buttermilk mixture to dry ingredients, stirring until just moistened.
Add bacon drippings to batter, and stir until combined. Pour batter into hot skillet.
Bake at 425° for 20-25 minutes or until golden brown.
While cornbread is baking, melt butter in a large pan over medium heat. Add green onions and celery, sautéing until soft.
After cornbread has cooled a bit, remove from skillet and crumble into small pieces in a bowl. Set aside.
In a large mixing bowl, combine remaining 4 eggs, chicken broth, and water. Stir in stuffing mix and sauteed onion mixture.
Pour mixture into a greased 10.5 x 14.75 x 2.25 inch (4 qt.) baking dish. Gradually add crumbled cornbread. Stir to moisten and combine as you go, breaking up large pieces with a wooden spoon.
Cover with aluminum foil, and then wrap tightly with plastic wrap. Place in freezer until needed, up to 4-6 weeks. Thaw in refrigerator overnight when ready to bake.
Bake, uncovered, at 350° for 1 hour, or until slightly browned.