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How to Make Cornbread Dressing
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MAKE-AHEAD EASY HOLIDAY CORNBREAD DRESSING
This Southern cornbread dressing is not only delicious, but it is incredibly simple to make. The rich flavor comes from using homemade skillet cornbread that is seasoned with bacon drippings! And, the best part is, it can be made weeks ahead of your holiday dinner and stored in the freezer. On the big day, all you have to do is bake the dressing while preparing the other parts of your meal. Serve with turkey, gravy and cranberry sauce.

inspired by "Cornbread Dressing", Southern Living November 1998  

Course: Side Dish
Cuisine: American
Ingredients
  • 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
Instructions
Cornbread:
  1. 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.
  2. While bacon is cooking, combine cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl.
  3. Place buttermilk in a bowl and add 2 of the eggs. Stir to combine.
  4. Add egg and buttermilk mixture to dry ingredients, stirring until just moistened.
  5. Add bacon drippings to batter, and stir until combined. Pour batter into hot skillet.
  6. Bake at 425° for 20-25 minutes or until golden brown.
Dressing:
  1. While cornbread is baking, melt butter in a large pan over medium heat. Add green onions and celery, sautéing until soft.
  2. After cornbread has cooled a bit, remove from skillet and crumble into small pieces in a bowl. Set aside.
  3. In a large mixing bowl, combine remaining 4 eggs, chicken broth, and water. Stir in stuffing mix and sauteed onion mixture.

  4. 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.

  5. 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.
  6. Bake, uncovered, at 350° for 1 hour, or until slightly browned.