Make the cornbread the day before if possible.
Preheat the oven to 350° F prior to baking.
Crumble the cornbread completely. You don’t want any lumps in your cornbread dressing. I like to use my stand mixer with the paddle attachment for this. It crumbles the cornbread into fine breadcrumbs in just a few minutes.
Next, finely chop the onions. You don’t want large chunks of onion in the dressing.
Preheat a cast iron skillet over medium heat. Melt the butter in the skillet. Sauté the onions and 1 tsp of the poultry seasoning in the butter until they are translucent and soft.
Meanwhile, in a separate large bowl whisk the eggs together. Combine the cream of chicken soup, chicken stock, onions, remaining poultry seasoning, and salt & pepper with the eggs.
Stir the cornbread in with the mixture until everything is combined.
Pour the cornbread into the 9x13 baking dish. Remember, you’ll need a deep one.
Cover the mixture with plastic wrap and allow it to sit on the counter at room temperature for around an hour.
Bake the cornbread in the 350° oven for around 45 minutes. Your time will vary according to your oven. You want the center of the cornbread to be set.
