Overnight Southern Cornbread Dressing

A homemade buttermilk cornbread, herb-seasoned croutons, and hard-boiled eggs have made this overnight Southern cornbread dressing a family-favorite recipe for the holidays.

• Preparation Time: 35 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 35 mins
• Calories: 262 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons butter
• 1 teaspoon white sugar
• 2 cups buttermilk
• 1 teaspoon ground black pepper
• 1 bunch green onions, chopped
• 1 teaspoon dried sage
• 5 stalks celery, diced
• 2 cups yellow cornmeal
• 6 large eggs, divided
• 1 (5 ounce) package herb-seasoned croutons
• 5 large hard-boiled eggs, chopped
• 0.5 cup butter
• 0.5 cup all-purpose flour
• 4.5 (14 ounce) cans chicken broth, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Preheat the oven to 425 degrees F (220 degrees C).

Step 3

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.

Step 4

Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.

Step 5

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.

Step 6

Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.

Step 7

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.

Step 8

Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.

Step 9

Bake in the preheated oven until golden brown, about 1 1/2 hours.