![Classic Cornbread Dressing](https://cdn.statically.io/img/www.southernliving.com/thmb/nEp0UI_ZP_D9azODYETJ3_yV86c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2540801_MakeA_1026-5e2926aa700749a6a48892911f317a8d.jpg)
VICTOR PROTASIO; PROP STYLING: GINNY BRANCH STELLING; FOOD STYLING: EMILY NABORS HALL
A great Southern-style dressing starts with cornbread that's baked in a skillet for a crisp, golden crust. Our simple recipe can be made up to a month ahead if stored in the freezer. For best results, prepare the cornbread up to two days in advance so it can dry out completely.
Make-Ahead Tip
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.
![Classic Cornbread Dressing](https://www.southernliving.com/thmb/nEp0UI_ZP_D9azODYETJ3_yV86c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2540801_MakeA_1026-5e2926aa700749a6a48892911f317a8d.jpg)
VICTOR PROTASIO; PROP STYLING: GINNY BRANCH STELLING; FOOD STYLING: EMILY NABORS HALL
Ingredients
Cornbread:
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2 cups self-rising white cornmeal mix
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1 tsp. granulated sugar (optional)
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2 large eggs
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2 cups whole buttermilk
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3 Tbsp. salted butter
Dressing:
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1/2 cup salted butter
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3 cups chopped sweet onion (from 2 large onions)
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2 cups chopped celery (from 6 stalks)
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2 Tbsp. chopped fresh sage
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1 tsp. chopped fresh thyme
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6 large eggs
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1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)
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10 cups chicken broth
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2 tsp. black pepper
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1 tsp. kosher salt
Directions
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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.
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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.
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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.
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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.
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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.
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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.)
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Bake Dressing:
Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.