A holiday favorite, a Southern classic.
Our simple recipe can be madeup to a month aheadif stored in the freezer.
For best results, prepare the cornbread up to two days in advance so it can dry out completely.
Credit:VICTOR PROTASIO; PROP STYLING: GINNY BRANCH STELLING; FOOD STYLING: EMILY NABORS HALL
Make-Ahead Tip
This recipe can be made a day in advance.
Let the cooked dressing cool to room temperature, and then store, covered, in the refrigerator.
Combine self-rising cornmeal mix and, if desired, sugar in a large bowl.
Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes.
Stir melted butter into batter.
Pour batter into hot skillet.
Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes.
Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes.
Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired.
Prepare the Dressing:
Preheat oven to 350F.
Add sage and thyme, and cook, stirring often, 1 minute.
Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes.
Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours.
(Uncover and let stand at room temperature 30 minutes before baking.)
