OVERNIGHT SOUTHERN CORNBREAD DRESSING

Overnight Southern Cornbread Dressing image

My family's longtime favorite. The dressing is best mixed the day before and refrigerated before baking.

Provided by MadisonMom

Time 10h55m

Yield 16

Number Of Ingredients 17

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

Steps:

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 Facts : Calories 262 calories, Carbohydrate 26.5 g, Cholesterol 159.7 mg, Fat 13.3 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 1063.5 mg, Sugar 3.8 g