Southern Cornbread Stuffing

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The best I've had since my Grandmother made it for us as kids. I would highly recommend to cut the stock back to 6 cups instead of 7. We had to bake it an additional 20 minutes.

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I have fixed this stuffing several years and it is always ahit. YUMMO!!!!

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This recipe came out perrfect!! I use 4 eggs instead of what it called for. Thanks Ms Paula Deen!

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Really really good. I think it could use a good bit of salt and pepper in additon to what it calls for. I used 6 cups of stock b/c I ran out. I used a deep casserole dish (not quite as deep as hers, but deeper than a 9x13. It did not all fit, so I made 2 dishes. It baked for 45 mins. It looked too wet. I baked it 15 more, then turned the heat to 375 and baked 15 more. The consistency was perfect. I wonder if I used a shallow dish, if it would have been different, or if I used less stock in a deep dish. Next time I will try a little less stock, maybe a 1/2 a cup to 1 cup and still use the deep dish. One batch will definately feed 10 to 12 people...easily.

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This recipe was very easy to follow, and was very good!!! i couldnt find "self rising" corn meal, and so i just used a different brand and made the cornbread according to the package. As for the dressing, i dont like mine really runny, so i only used about 4 1/2 cups of the broth, but i added a little at a time and mixed it in really well. i wish i would have used some celery salt also, but aside from that, it came out great! i didnt use any sage, but i did you the poultry seasoning. i baked it for 45 min and then an additional 15 minutes to make it a little more firm. i also added three boiled eggs to mine. my husband said paula is going to be mad at me for not making it the way she told us to! :

i also mid way through stirred it all to make sure it didnt stick to the sides and mix it up, sorta how we do the green bean casseroles.

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Best stuffing ever!!! I used boxed cornbread mix which was just fine. I used all the stock it listed and it came out moist and firm. Cooked half in casserole dish and other half in muffin tins. We love to eat them as muffins. Also, great the next day when you slice and toast in a little butter. Yum!

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What is wrong with everyone! I followed the directions exactly and it came out perfect! IT WAS PERFECT!... 7 cups broth just like it called for, nice and firm and moist...Perfect! Brought it to a work function and all the compliments...went all to Paula, nothing left to bring home.
Thanks Paula...there's no need to modify the recipe. AMEN

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Great recipe from scratch. Just made & did a few changes. Doubled the recipe, used only 6 eggs total instead of 10; added no salt since the saltines I used had more than enough; used only 1 stick of butter instead of 2 for a double recipe. Trust me, you don't need the extra butter. Also used 1 1/2 onions instead of 2 whole ones. Next time I make it, I'll try to cut down even more on the butter to saute the onions/celery within. Also, used a substitute of flour, baking powder, & salt in place of self rising flour since I had plenty of the others & the cornbread came out perfectly fine. Most important feedback from other reviewers was to use less chicken stock which I did. For a double recipe, I used only 10 cups instead of 14. Again, an overall great recipe. Thanks Paula!

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Best ever!! modified slightly...doubled the recipe, added 9 eggs instead of 10 , 10 cups stock instead of 14, added 2 packages mild ground sausage...along with the optional sage and it was phenomenal!! next time gonna try cranberries??!oops almost forgot..I used boxed honey cornbread, potato bread and townhouse crackers..so I guess it is not a slight modification...;

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I WANT TO DEFEND PAULA AND LET THE PERSON KNOW THAT IF YOU WATCH HER VIDEO ,SHE NEVER SAY'S IT'S A "StUffING " FOR YOUR TURKEY!!SHE CALLS IT...DRESSING!!....WATCH THE VIDEO!!NOT SURE WHY THE NAME IS SOUTHERN CORNBREAD STUFFING!!...AND THIS IS A SOUTHERN KICK'EN DELICIOUS THANKSGIVING DRESSING:THANKS PAULA!!!I JUST LOVE YOU,and N'AWLINS LUZIANNE LOVES YOU TOO!!!!