Traditional Southern Corn Bread Dressing

While a tradition at Thanksgiving and Christmas, this is good all year long. It’s really good with chicken as well as turkey.

Corn bread:

2 cups self-rising cornmeal

¼ cup self-rising flour

2 cups buttermilk

2 large eggs

cup finely chopped celery

½ cup finely chopped onion

2 tablespoons bacon drippings

Dressing:

8 cups crumbled corn bread

4 cups cubed stale white bread

4 cups hot chicken or turkey broth (or pan drippings from baked chicken or turkey)

1 (10.75-ounce) can cream of chicken soup

tablespoon rubbed sage

½ teaspoon black pepper

To make the corn bread: Preheat the oven to 400 degrees. Grease a 9-inch cast-iron skillet and set aside. In a large bowl combine the cornmeal and flour. Add the buttermilk, eggs, celery, onion, and bacon drippings. Stir to mix well. Pour into the prepared skillet and bake for 20 minutes or until firm to the touch and golden brown. Let sit for 10 to 15 minutes and then crumble for the dressing.

To make the dressing: Preheat the oven to 400 degrees. Grease a 13 x 9-inch casserole dish and set aside. In a large bowl add the corn bread, white bread cubes, broth, cream of chicken soup, sage, and pepper. Stir to mix well and pour into the prepared casserole dish. Bake for 40 to 45 minutes.

Makes 10 to 12 servings.

NOTE: This corn bread recipe was created just to use in this dressing. When crumbled it will give you the 8 cups you need to make the dressing.