Photo: Cornbread Stuffing Recipe
Ingredients
Southern Cornbread Stuffing:
- Cornbread, recipe follows
- 7 slices oven-dried white bread
- 1 sleeve crackers (recommended: Saltine)
- 8 tablespoons butter
- 2 cups chopped celery
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon sage, optional
- 1 tablespoon poultry seasoning, optional
- 5 eggs, beaten
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
Cornbread:
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
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By FoodIsCreativity
on November 22, 2012
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Wow! I just took this fabulously and uniquely traditional dish out the oven about an hour ago. Just served myself some and it is totally delicious. @jorasims below: You did not cook this dish right. Nothing about it is bland. It was pretty tasty before salt pepper etc. Cooking with the right amount of love is the key. Flavor to taste but I think Paula hits it on the nail. However I added a couple of extra pinches of sage and reduced stock to 6 cups so more flavors would stand out. Was not too thick or stiff at all. Thank you Paula for the inspiration!
By yorkdl
on December 25, 2011
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I made half the recipe and this filled a 13 x 9 pan. Next time I plan to double the amount of sage and possibly increase the ratio of cornbread to bread. This doesn't reheat well but everyone loved it and I will use this recipe again.
By franciscainvegas
on November 21, 2011
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It is excellent. I put it in my bird last year. The only beef I had with it was the fact that it was too much stuffing. This year I will cut the recipe in 1/2.
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