Cornbread Dressing - delicious southern holiday staple. Can make ahead and refrigerate or freezer for later. Makes enough to feed a crowd! Perfect for the holiday meal and leftovers. Homemade buttermilk cornbread, butter, onion, celery, sage, parsley, seasoned pepper, eggs, and chicken broth. A must for your holiday meal! #sidedish #holiday #thanksgiving #christmas #dressing #stuffing
3cupsself-rising cornmeal mix,White Lily or Martha White
3cupssoft fresh breadcrumbs,pulse day old bread in food processor
Preheat oven to 425ºF. Spray a 9x13-inch pan with cooking spray.
Whisk together cornmeal, flour, 3 eggs and buttermilk. Melt 1/2 cup butter and pour into batter. Mix well.
Pour batter into prepared pan. Bake for 30 minutes. Remove from oven and cool.
Reduce oven temperature to 400ºF.
Crumble cooled cornbread into a large bowl. Stir in fresh breadcrumbs and set aside.
Melt remaining 1/2 cup butter in skillet. Add onions and celery and cook 5 minutes. Stir in sage, parsley and seasoned pepper. Cook an additional minute. Remove from heat and add to cornbread mixture.
Whisk together chicken broth and remaining four eggs. Stir into cornbread mixture.
Pour dressing mixture into 1 lightly greased 9x13-inch pan and 1 lightly greased 8-inch pan OR 1 lightly greased 15x12-inch pan.
Bake uncovered for 35 to 40 minutes.
If freezing casserole, freeze unbaked and thaw overnight in refrigerator before baking as directed.
I've included the recipe for homemade cornbread in the dressing recipe. Store-bought cornbread isn't going to cut it in this recipe. It is the holidays. You have to have homemade cornbread. It tastes SO much better.
I prefer to use White Lily or Martha White self-rising cornmeal mix in the cornbread.
You can make the cornbread a day or two in advance.
This recipe calls for fresh bread crumbs, not the stuff in the can. To make fresh bread crumbs, place some day-old bread in a food processor and pulse.
I used Lawry's Seasoned Pepper.
This casserole can be made ahead of time and refrigerated or frozen for later. Heck, go ahead and make it this week and put it up for Thanksgiving. I'm all about making as much of the holiday meal ahead of time as possible.
If you are going to freeze the dressing, freeze it unbaked. When you are ready to bake it, thaw it overnight in the fridge and bake as directed below.