Southern Cornbread Stuffing

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For the southern cornbread stuffing recipe, i used a "Northern" corn bread recipe which contains 1/3 C sugar and is closer to Jiffy mix. i really liked the sweetness in the stuffing. i noticed that there is no sugar in paula deen's recipe for southern style cornbread.
also i followed the direction from other reviewers and used 3 1/2 C of stock and 3 eggs with good results. i left out the sage. I Iove my revised cornbread stuffing!

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I am married to a southern boy and he LOVES his granny's dressing so when tasked with doing the dressing I turned to this one and it was the right decision. Eyeballed the amount of stock made the Jiffy box cornbread to save time (and did it the night before and this turned out fantastic!!! My husband said it was better than Granny's (but I won't tell her that!!! Sidenote the giblet gravy related to this recipe is also outstanding.....

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This is a very flavorful recipe and my family seemed to enjoy it for Christmas dinner. I gave it only 4 stars because I had to tweak the recipe. I used eggs in the first batch and even though it tasted really good, it was way too moist, too soft and never set even after having been in the oven for almost 1 1/2 hours. I couldn't serve it. In my second batch, I omitted the eggs but must have had it in the oven for almost 2 hours and it still didn't set very well, but browned nicely, tasted really good and set well enough to serve. I think the key would be to reduce the amount of chicken stock. Maybe 5 cups rather than 7. I'll try that the next time I use the recipe, because the flavor is awesome.

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I'm a damn yankee, my husband is old south. My mother-in-law died on Dec. 3 so I figured I would try to take up the CBD slack. My southern kinfoke (I love that word loved it. I cooked my cornbread the night before. I didn't have self-rising corn meal, who knew?! Used regular corn meal, added 2 tsp. baking powder. Just fine. I don't like biting into big pieces of onion or celery. So I put them it a mini-food processer. Cut down the celery to 1-1/2 cups. Cooked this in a 13 x 9". Southern family was happy, I would use less celery but I did put it in the processer. Will tweak to my liking(and the southern side. Paula Deen is the best

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Delicious; I just don't think I cooked mine long enough. The texture was a little softer than I am used to but the flavor was wonderful. Next time I might cook mine for about an hour in a 9x13 dish.

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WHAT A HIT! Best homemade stuffing that I have ever made! Made it for Thanksgiving and it rocked the house! Thanks to Paula....

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This was very close to what my Mom makes. I used way more sage than the recipe called for, but that's just a taste preference. The one concern I had with this recipe was I use my own cornbread recipe, so I wasn't sure how much of it I needed for this recipe. I made my normal batch in a cast iron skillet but I think it was way less than Paula used because there was far too much liquid. I scaled back on the liquid which worked out great, but then I think I used too many eggs because the dressing was 'fluffy'. It was still good, I will just have to adjust accordingly next time.

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This was the PERFECT cornbread dressing for our Thanksgiving dinner. I did add a little more sage to taste and it turned out simply amazing and moist! I was worried after mixing everything, that it looked a little too runny, but the eggs are key! I would advise anyone looking for a delicious moist cornbread dressing dish to try this, you'll be glad you did!

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Oh my, this was the BEST!
I decided to make this recipe rather than my usual cornbread dressing. This was better than mine. What I liked best about it was there was no need to add any giblets. In retrospect, after all the years of making CBD with giblets, I realize they are not necesary. Giblets don't add any additional flavor only texture.
This dressing turned out moist and with tons of flavor. I'll be making this again, and love that there are still leftovers.

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Love this recipe...my puertorican family were impressed with my dish. Used cornbred from the bakery, but still very good