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Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing is from The Cox Family Reunion Cook Book, 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:  
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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