How to Make Overnight Southern Cornbread Dressing - A Step-by-Step Guide

When it comes to the holiday season, many people look forward to indulging in classic Southern dishes that have been passed down through generations. One such dish that often takes center stage on the holiday table is Southern cornbread dressing. This hearty and flavorful dish is a staple at Thanksgiving and Christmas dinners, and for good reason – it's delicious, comforting, and pairs perfectly with all the traditional fixings.

While there are many variations of cornbread dressing, o...

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Ingredients

  • 2 cups yellow cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 2 cups buttermilk
  • 6 large eggs, divided
  • 2 tablespoons butter
  • ½ cup butter
  • 1 bunch green onions, chopped
  • 5 stalks celery, diced
  • 4 ½ (14 ounce) cans chicken broth, divided
  • 1 (5 ounce) package herb-seasoned croutons
  • 5 large hard-boiled eggs, chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried sage

Information

  • Prep Time: 35 mins
  • Cook Time: 2 hrs
  • Additional Time: 8 hrs 20 mins
  • Total Time: 10 hrs 55 mins
  • Servings: 16
  • Yield: 16 servings

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
  • Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
  • Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
  • Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
  • Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
  • Bake in the preheated oven until golden brown, about 1 1/2 hours.
  • Nutrition

    262 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 160mg
    • Sodium: 1064mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 9g
    • Vitamin C: 3mg
    • Calcium: 115mg
    • Iron: 2mg
    • Potassium: 213mg