This cornbread dressing combines both homemade cornbread and an herbed bread stuffing mix, and is wonderful with both poultry and pork.
2 cups white or yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
6 large eggs - divided use
2 cups buttermilk
2 tablespoons bacon drippings or melted butter
1/2 cup butter or margarine
3 bunches green onions, chopped
4 celery ribs, chopped
1 (16-ounce) package herb-seasoned stuffing mix
5 (14.5-ounce) cans chicken broth
- For Cornbread: Combine first 5 ingredients and, if desired, sugar in a large bowl.
- Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened.
- Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cake pan in oven at 425°F (220°C) for 5 minutes.
- Stir hot drippings into batter. Pour batter into hot skillet.
- Bake in a preheated oven at 425°F (220°C) for 25 minutes or until cornbread is golden; cool and crumble. (Freeze in large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.)
- For Dressing: Melt 1/2 cup butter in a large skillet over medium heat; add green onions and celery, and sauté until tender.
- Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken broth until blended.
- Use as a stuffing or spoon dressing into one lightly greased 13x9x2-inch baking dish and one lightly greased 9-inch square baking dish.
- Bake 13x9x2-inch dish, uncovered, for 1 hour and 9-inch square dish, uncovered, for 50 minutes or until each is lightly browned.
Makes 12 to 16 servings.
Make Ahead: Spoon dressing into one lightly greased 13x9x2-inch baking dish and one lightly greased 9-inch square baking dish. Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours and bake as directed above.