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Print Southern cornbread dressing (8 to 10 servings) Ingredients For the cornbread Four tablespoons of butter 2 cups of grams yellow cornmeal, fine grind (it’s best to use the freshest, best quality available) 1½ teaspoons of kosher salt One teaspoon of baking powder Two eggs 2 cups of buttermilk, preferably full fat For the dressing 3 cups soft white bread, crust removed and cut into 1-inch pieces (do not pack) ½ cup of butter (1 stick), include extra to grease the pan 2 cups of sweet onions, chopped 1 ½ cups of celery (4 or 5 stalks, chopped) 1 ½ teaspoon of kosher salt Two eggs One ¼ tablespoon of fresh sage, finely chopped One teaspoon of fresh thyme, chopped ¾ teaspoon of ground black pepper 4 to 5 cups of rich chicken or turkey stock, preferably homemade Instructions To make the cornbread, follow these steps Adjust the oven’s temperature to 450 degrees Fahrenheit and preheat

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