Southern Cornbread Stuffing

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This is an excellent recipe. Used the Jiffy Mix for cornbread but used buttermilk instead. Wonderful! Will make again!

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I will definitely be making this recipe again! It got rave reviews from my guests who went back for seconds! Thanks Paula!

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This is my staple dressing recipe. I am still in my 20's and trying to feel my way around in the kitchen, but I know that I will be making this dish for a very long time. While preparing the dressing for Thanksgiving this year, I used Jiffy boxed cornbread, with extra cornmeal added so it wouldn't be too sweet and it still came out fabulous!

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This dressing was a hit as I served my first Thanksgiving dinner ever. I also used only 5 cups of chicken stock and 3 eggs and added a teaspoon each of rosemary, basil and thyme rather than using poultry seasoning. Turned out perfectly! Thank you Paula!

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This is very unlike any stuffing I've had previously. It's so light and fluffy, several people at dinner thought this was a soufflé. It won't replace my regular stuffing but it will replace the mashed potatoes. You can eat mashed potatoes any time and this way the sweet "taters" won't have to compete w/ the mashed.

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The corn bread is great itself. I made a batch for the stuffing and then made made another batch for a side. Thanks to other reviewers, I cut back on the eggs and stock and it was the perfect consistency. This was a favorite at the table.

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The flavor was spot on, however I would recommend cutting the stock back to between 5.5-6 cups. I used 6 1/4 and it was still a little too moist even with extra cooking time. Will make again in the future!

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Paula Dean! Paula Dean! Paula Dean! This was awesome!! It's actually a dressing, not stuffing - but so good!! And so easy to make! The only thing I did different was I bought cornbread instead of making Paula's. Thank you so much Paula for such a great recipe!! Will definitely make this again.

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The best I have ever made and will have again for Christmas!! Worth the extra time that goes into making. I told my family if it wasn't good they had to blame Paula Deen. In fact left over stock I had I used in my gravey, and family said was best gravey I had ever made. So Paula be proud of the work your doing and the help you are bringing help to the helpless.. Thanks: a new a greatfull fan.

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Delicious! Was nervous after reading so many reviews, so I cut back the stock to 5 cups and 3 eggs and it came out to the perfect consistency! The seasoning is a must, and make SURE your bread is dried out. I also left out my cornbread to dry up which helped. Very tasty, everyone loved it!