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Classic Cornbread Dressing Recipe

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This recipe for Classic Cornbread Dressing is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Cornbread
Ingredients:  
Ingredients:  
2 cups self-rising white cornmeal mix
2 large egg
2 cups whole buttermilk
3 Tbsp salted butter
Directions:
Directions:
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.
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.
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.
 

Dressing
Ingredients:  
Ingredients:  
1/2 cup salted butter
3 cups chopped sweet onion
2 cups chopped celery
1 tsp chopped fresh thyme
6 large eggs
1 (14 oz) pkg herb-seasoned stuffing mix (such as Pepperidge Farm)
10 cups chicken broth
2 tsp black pepper
1 tsp kosher salt
Directions:
Directions:
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.
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.
Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.
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.

 

 

 

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