Overnight Southern Cornbread Dressing

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

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

6 . Stage

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.

7 . Stage

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

8 . Stage

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

9 . Stage

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