Southern Cornbread Stuffing

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The only dressing allowed in our southern home on Thanksgiving is Cornbread Dressing the way Mamma used to make it. It's very similar to yours Paula, with these exceptions: I bake a pan of biscuits to use instead of the saltines, and I grow fresh sage just for the Thanksgiving dressing. I don't worry about the chicken stock measurement in the recipe because the crumbs may be drier at one time than another and who knows how many people are going to sneak a piece of cornbread a pinch off a piece of biscuit before I get it all mixed up. It comes from experience. Add the stock gradually and mix thoroughly until it resembles cornbread batter or a pot of grits ready to serve. Then you'll need more stock to make the gravy.

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Fantastically scrumptious!!! The BEST Thanksgiving stuffing recipe. I tried this recipe based on the glowing reviews I read here, and was NOT disappointed. It is so flavorful & moist. It is now the one I will use from here on out. A new family stuffing tradition is begun. Thanks Paula!

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Horribly disappointing! I found this recipe a couple of weeks prior to Thanksgiving and set it aside. I left myself a note (not with the recipe, darn it suggesting a reduction of the chicken stock/broth, as others who reviewed this recipe noted. If I had recalled that, it may have been ok, but making it as the recipe suggests, it is very soupy. Will not try this again. Tasted nothing like the wonderful southern cornbread dressing I enjoyed in my youth.

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I make this dressing every year for Thanksgiving and Christmas. It always comes out perfect and even my kids who are super picky, love this dish! My late grandmother used to make dressing every year that was almost like this one (Paula's recipe is more moist. I think of her every time I make it. Thank you Paula for this recipe.

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Great recipe! I used Jiffy cornbread, only 4 cups of broth (due to soupy comments below and added chopped jalapeño with the onion and celery.

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I really loved this cornbread stuffing! As someone commented below, it is very soupy at first. The recipe says to bake for 50 minutes but I had to bake it for around an hour and a half to get it firm and golden brown. It was delicious and I would definitely make it again!

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This cornbread stuffing was a hit today for Thanksgiving! I did make changes though because I'm not big on soggy stuffing. 1 I used a sleeve of wheat Ritz crackers rather than saltines 2 I used 2 boxes of the Jiffy cornbread mix and made them with buttermilk 3 I crumbled the corn bread into chunks and dried it in the oven with the white bread at 200 for ~1 hr 3 I used 6c of chicken stock and only 3 eggs 4 I mixed the chicken stock and seasonings together ahead of time and just refrigerated it until I needed it (not the eggs 5 My store bought chicken stock was unsalted so I used salted butter when sautéing the onion & celery. With these changes, my stuffing came out absolutely perfect. My husband says this is now going to have to be a Thanksgiving staple in our family:
**I made this for 9 adults and we ended up with exactly half left over because of all the other food.

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I made this recipe according to the directions. I could have cut 2 cups or more of the chicken stock from the recipe. It was way too soggy. Took forever to cook. The flavor was delicious, however.

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This was so good and so easy to make. It was a nice change to make the cornbread from scratch instead of buying pre-made bread. This made a 9 X 13 casserole dish of stuffing for me. It seemed a little wet for me once I mixed it so I added and extra sleeve of crackers and it turned out great. Thanks for the recipe.

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I have never had such an ill-conceived dressing. Please do not EVER use saltine crackers in a dressing unless you don't want your guests to ever return. It was mushy and tasted like crackers. BIG mistake.