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Southern Cornbread Stuffing Recipe

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This recipe for Southern Cornbread Stuffing is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. self-rising cornmeal
1/2 c. self-rising flour
3/4 c. buttermilk
2 eggs
2 T. vegetable oil
STUFFING: cornbread (recipe above)
7 slices oven-dried white bread
1 sleeve saltine crackers
8 T. butter
2 c. celery, chopped
1 lg. onion, chopped
7 c. chicken stock
1 t. salt
freshly ground black pepper
1 t. sage (optional)
1 T. poultry seasoning (optional)
5 eggs, beaten
Directions:
Directions:
Preheat oven to 350º. Combine cornbread ingredients and mix well. Pour batter into greased shallow baking dish. Bake 20-25 minutes. Remove from oven and cool. Cut into desired squares and serve with butter. To make stuffing, in large bowl, combine crumbled cornbread, white bread and saltines; set aside. Melt butter in large skillet over medium heat. Add celery and onion and cook until transparent, 5-10 minutes. Pour vegetable mixture over cornbread mixture. Add stock, mix well and add salt, pepper to taste, sage and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve as a side dish with turkey.

 

 

 

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