"Up North we call it stuffing. Cornbread "dressing" is not a northern thing, but good is good, and I love it. What's special and "good" about this dressing is that not only does it include cornbread but it incorporates herb stuffing mix."

Original is 12-15 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

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.

Step 2

Heat bacon drippings in a 10-inch cast iron skillet or 9-inch round cakepan in a 425-degrees oven for 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.

Step 3

Bake 425-degrees F for 25 minutes or until golden; cook and crumble. Freeze in a large zip-top greezer bbag up to 1 month, if desired. Thaw in refrigerator.

Step 4

Melt butter in a large skillet over medium heat; add green onions and celery, and saute until tender.

Step 5

Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and broth until blended.

Step 6

Spoon dressing into 1 lightly greased 9 x 13 inch baking dish and 1 lightly greased 9-inch square baking dish. (Cover and freeze up to 3 months, if desired; thaw in refrigerator for 8 hours.)