Bake the Southern cornbread recipe in a well buttered large baking dish according to my instructions. While cornbread is baking- prep the onion, parsley and measure your ingredients. Begin sautéing the onions and melt butter while the cornbread is baking.

Remove cornbread from baking dish while still warm. Place the chunks of cornbread into a large bowl. Wash the baking dish and butter well to use again. Set aside.

Reduce oven temperature to 350 degrees.

Pour 2 sticks (1 cup) of melted butter onto the hot crumbled cornbread. Stir in 1 cup of hot broth. With a large spoon, tear the cornbread up until it crumbles into pieces. Add more butter u0026 broth if it seems dry. Do not u0022over wetu0022 the bread mixture. Set aside.

In a large pan over medium high heat sauté the onions in 1/4 cup of melted butter. Once translucent, add in the parsley, fennel seeds and seasonings. Add in salt and pepper to taste.

Fold the onions into the cornbread mixture combining throughly. Add in more hot butter u0026 broth if needed. Add salt and pepper to taste.

The stuffing/dressing should be moist but not u0022wetu0022.

Place the dressing into the prepared baking dish. Cover tightly with foil. You can refrigerate up to 24 hours before serving.

Bake at 350 degrees for 20 minutes. Remove the foil. Bake an additional 10-15 minutes until the top is golden brown and the internal temperature reaches 165 degrees. Serve the dressing hot.

If heating the dressing/stuffing from the fridge, set the dish out on the counter for 30 minutes before baking. Bake an additional 10 minutes.