Classic Cornbread Dressing

By 1For_Him

Ingredients

• CORNBREAD
• 2 2 2 cups self-rising white cornmeal mix
• 1 1 1 teaspoon granulated sugar (optional)
• 2 2 2 large eggs
• 2 2 2 cups whole buttermilk
• 3 3 3 tablespoons salted butter
• DRESSING
• 1/2 1/2 1/2 cup salted butter
• 3 3 2 cups chopped sweet onion (from 2 large onions)
• 2 2 6 cups chopped celery (from 6 stalks)
• 2 2 2 tablespoons chopped fresh sage
• 1 1 1 teaspoon chopped fresh thyme
• 6 6 1 large eggs 1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)
• 10 10 10 cups chicken broth
• 2 2 2 teaspoons black pepper
• 1 1 1 teaspoon kosher salt

Preparation

Step 1

Step 1
Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.

Step 2
Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.

Step 3
Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.

Step 4
Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage and thyme, and cook, stirring often, 1 minute.

Step 5
Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, stuffing mix, chicken broth, black pepper, and kosher salt until blended.

Step 6
Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)

Step 7
Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.

Chef's Notes
This recipe can be made a day in advance. Let the cooked dressing cool to room temperature, and then store, covered, in the refrigerator. Reheat before serving.