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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Southern Cornbread Stuffing from Paula Deen Recipe

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This recipe for Southern Cornbread Stuffing from Paula Deen is from The Roney Family Cookbook Project, 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:  
7 slices oven-dried white bread
1 sleeve crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
7 eggs, beaten, 2 for cornbread 5 for dressing
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 tablespoons vegetable oil
Directions:
Directions:
Preheat oven to 350°.

In a large bowl, combine crumbled cornbread (recipe follows), dried white bread slices and crackers; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning. Add 5 beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Cornbread: Preheat oven to 350°.
Combine cornmeal, flour, buttermilk, 2 eggs and oil and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

 

 

 

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