"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing, by , is from The Cox Family Reunion Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Niki Perry
Added: Thursday, February 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons butter
2 cups chopped yellow onions
1 cup chopped celery
2 cups of fresh corn kernels
2 tablespoons minced garlic
1 cup diced red pepper
1/2-pound diced smoked ham
2 eggs
3 cups chicken stock
1/2 cup heavy cream
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
8 cups cubed and toasted cornbread

Directions:
Directions:
Melt butter and vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and @ 375 degrees, cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Prep- 20 min, Cook 1-hr

 

 

 

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