Southern Cornbread Stuffing

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Southern Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (434)

Cook Time:
1 hr 20 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 50 min

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Ingredients

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
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. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

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.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings

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Comments & Reviews

recipe Southern Cornbread Stuffing
louise Hackensak, NJ 11-20-2009
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what is amount for corn bread???
Rated: 3 stars out of 5

how much corn bread is use for this recipe????
recipe Southern Cornbread Stuffing
SUZANNE Miami, FL 11-20-2009
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Poultry Seasoning
Rated: 5 stars out of 5

I agree that this is a wonderful recipe. For those who don't know, Poultry Seasoning comes in a jar, like thyme, sage, etc.... Paula encompassed all the best things about stuffing in this particular recipe.Read more
recipe Southern Cornbread Stuffing
Arnette St. Louis, MO 11-20-2009
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Delicious Stuffing!
Rated: 5 stars out of 5

I have used this recipe for many years with a couple of exceptions...I add some green bell pepper with my celery and onions,... and I also agree with other reviewers and add a couple cans of cream of celery, cream of chicken or cream of mushroom soup in some combination. It makes the stuffing a little fluffier and richer. Paula is my GIRL! Read more
recipe Southern Cornbread Stuffing
Kalle dallas, TX 11-19-2009
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Paula does it again!
Rated: 5 stars out of 5

I love love love this stuffing. It was a big hit last thanksgiving and this year the only special change I am making is that... I am going to add hard boiled eggs too!Read more
recipe Southern Cornbread Stuffing
Pamela tyler, TX 11-19-2009
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Best Dressing ever!!
Rated: 5 stars out of 5

This is the receipe I grew up eating, and have made for my family. I too use cream of celery, cream of mushroom and cream of... chicken soup. I also mix in some chopped boiled eggs as well as raw eggs before baking. I make a large roasting pan full so I cover it after it browns with foil.Read more
recipe Southern Cornbread Stuffing
JC Pearland, TX 11-18-2009
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The BEST Southern Style Stuffing EVER!
Rated: 5 stars out of 5

I must admit that I've used Paulas' recipe for over two years now and it is like everyone else is saying. No leftovers! My... grandmother always made a 'bread' dressing and a 'sage & cornbread' dressing having grown up in Abbeville LA. I loved the sage while the bread dressing was the popular one. The first year I made this it was like being back in Port Arthur at my Grandmothers. Easy, delicious and a crowd pleaser! The only thing I changed - I add dried sage, onion & garlic powder to my cornbread mix before I bake it. Thanks for sharing it Paula.Read more