1-Step 1: Make the Buttermilk Cornbread Base Start by preparing the foundation of your dressing. Preheat your oven to 425°F and grease a 10-inch cast iron skillet thoroughly. The cast iron creates that signature crispy edge and golden crust that makes this cornbread special. In a large bowl, combine the dry ingredients: 1 cup yellow cornmeal, 1 cup all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 1/2 teaspoons kosher salt. Whisk these together until well blended and no lumps remain. In a separate bowl, whisk together the wet ingredients: 2 lightly beaten eggs, 1 stick (1/2 cup) melted unsalted butter, and 1 cup whole buttermilk. Create a well in the center of your dry ingredients and pour the wet mixture in. Stir until just combined, being careful not to overmix. Pour the batter into your prepared skillet and bake for 16 to 19 minutes until the top is golden yellow and a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely before proceeding to the dressing phase.

2-Step 2: Prepare the Vegetables and Base Mixture Once your cornbread has cooled, preheat the oven to 350°F for baking the dressing. Crumble the cooled cornbread into small pieces until you have about 5 cups. Place these crumbs in a large mixing bowl. Add the 14-ounce bag of herb-seasoned stuffing to the cornbread crumbs and toss gently to combine. This mixture creates the perfect balance of textures, with the soft cornbread and the slightly firmer stuffing cubes.

3-Step 3: Sauté the Aromatics Melt 1 stick (1/2 cup) of butter in a large skillet over medium heat. Add the 2 cups of finely chopped sweet onion and 1 1/2 cups of finely chopped celery. Sauté these vegetables for 10 to 12 minutes until they become soft and translucent, stirring occasionally to prevent browning. Once the vegetables are tender, add them to the cornbread and stuffing mixture in your large bowl.

4-Step 4: Create and Add the Liquid Mixture In a separate bowl or large measuring cup, melt the remaining stick of butter. Whisk in the 5 cups of chicken or turkey stock, 5 lightly beaten eggs, and 2 teaspoons of dried sage. Mix until everything is well combined and the eggs are fully incorporated into the liquid. Pour this liquid mixture over the cornbread mixture in your large bowl. Season generously with kosher salt and freshly cracked black pepper. Mix thoroughly using a large spoon or your hands until all the bread is evenly moistened and the seasonings are distributed throughout.

5-Step 5: Bake the Dressing to Golden Perfection Transfer the dressing mixture to a greased 9×13-inch casserole dish, spreading it evenly. Bake uncovered at 350°F for 45 to 50 minutes until the dressing is set in the center and the top is golden brown. To check doneness, insert a knife or toothpick in the center. It should come out clean without any wet batter clinging to it. The edges should be slightly crispy and the interior should be moist and tender. Let the dressing rest for about 10 minutes before serving. This allows the flavors to settle and makes serving easier. Your Southern Grandma’s cornbread dressing recipe is now ready to enjoy!