"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Southern Cornbread Stuffing Recipe

  Tried it? Rate this Recipe:


This recipe for Southern Cornbread Stuffing, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeremy Martin
Added: Thursday, November 29, 2007


Olive oil, for baking dish
8 inch round Cornbread or 6 standard muffins, crumbled
7 Slices Oven-dried White Bread (cubed)
1 sleeve Saltine Crackers, (crumbled)
1/2 Cup Butter
2 Cups Chopped Celery
1 Large Onion (chopped)
7 Cups Chicken Broth
1 Tsp. Salt
1/3 Tsp. Freshly Ground Pepper
1 Tsp. Dried Sage (optional)
1 Tbl. Poultry Seasoning (optional)
5 Large Eggs, (beaten)

Preheat oven to 350 and place rack in center. Lightly oil a large baking dish. In a large bowl, combine cornbread, white bread and crackers. Set aside. In a large skillet, melt butter over medium heat. Add celery and onion, saute' until softened. Pour over cornbread mixture, add broth and combine well. Stir in salt, pepper, sage and poultry seasoning. Add eggs and combine well. Pour stuffing into prepared baking dish and bake until lightly browned; about 45 minutes.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!