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Southern Cornbread Stuffing Recipe

Southern Cornbread Stuffing

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Average Rating:

Total Reviews: 568

Showing 191-200 of 568

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  • on November 25, 2009

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    Of course, I learned how to make this from my mother. Over the years I've altered it just for variety. Now, I always add 1/2-1 whole chopped apple depending on how much I am making. The apple gives it more moisture and a touch of sweetness. So it is really the main cornbread recipe I follow adding whatever I wish, but like it is, it is delicious! Thanks for all your great ideas for recipes and for sharing, Paula.

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  • on November 25, 2009

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    Every year I have tried a different stuffing, all in which were good but not THE one. I have tried a sourdough, leek and mushroom dressing, a smokey bacon biscuit dressing....the list goes on and on. I just made this stuffing and it is just what I have been looking for! Tastes absolutely fabulous! Like a great classic stuffing. If making it a day ahead, complete up until adding the eggs. Cool it down rapidly by taking a large bowl and filling it half way with ice water. Put the bowl with the stuffing on top of the ice water and stir every few minutes. Only takes about 15 minutes to completely cool. Then place in the fridge until ready to bake. Add the eggs right before you bake. Really try and use home made stock it really takes this over the top. If you have been frustrated like me and have not been able to find THE one, this is it!!

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  • on November 24, 2009

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    Recipe calls for self rising corn meal if you used regular it would be flat. You can put this in the bird though you might want to dial back the liquid a little.

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  • on November 24, 2009

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    My cornbread came out very flat. Is it supposed to be like that? Also, I want to stuff my turkey with it (rather than making it a side dish Is that OK?????

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  • on November 24, 2009

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    I've been making this recipe for both Thanksgiving and Christmas for the past 4-5 years, ever since I first saw Paula make it. We absolutely love it. We prefer it without the sage, however. I always proudly prepare and serve this recipe. Thank you and love, Paula, from one southerner to another.Sharon Tatum Cypress, Texas

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  • on November 24, 2009

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    I love this recipe! This is my first year ever making stuffing and I have to say my family will be wowed! I would have dialed the onion back just a little because I'm not a big onion fan but it is still GREAT! Thanks Paula!

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  • on November 23, 2009

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    Hey how do you get dried bread in the oven? Is it toast bread made in the oven? Thanks for your answer.

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  • on November 23, 2009

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    I've made this every year for the last 5 years. It makes great leftovers and my friends request it every time we get together for holiday potluck meals.

    The flavor is great. I love it!

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  • on November 23, 2009

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    I've made this dressing for the past 4 years. Everyone loves it!

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  • on November 22, 2009

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    I cook a lot and have been cooking a long time. However, I'm trying to learn more about southern cooking. This was my fist time trying this dish. Even though I made the corn bread a day ahead to cut back on time, it still took almost 2 hrs for it to bake though. Had to raise the temp to 400 to hurry it up. For my taste, it was a bit too eggy, soggy with some dry chunks of corn bread. Everyone else at my pot luck liked it (but you never really know. I'll follow some of the suggestions from the viewers on cutting back on the stock and eggs because I like my stuffing with some crunchiness on the top. After watching Paula's Video I think I'll try it again. After all, good cooking takes practice! :-

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