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Southern Cornbread Stuffing Recipe

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This recipe for Southern Cornbread Stuffing is from Pots & Pans Cooking Club Cookbook, 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:
 

Cornbread
Ingredients:  
Ingredients:  
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Directions:
Directions:
Preheat oven to 350 degrees.
Combine all ingredients and mix well. pour batter into a greased shallow baking dish. Bake for 20 to 25 minutes. Remove from oven and let cool.
 

Stuffing
Ingredients:  
Ingredients:  
Cornbread
7 slices oven-dried white bread
1 sleeve saltine crackers
8 Tbsp butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 tsp salt
Freshly ground black pepper
1 tsp sage
1 Tbsp poultry seasoning
5 eggs, beaten
Directions:
Directions:
Preheat oven to 350 degrees.

In a large bowl, combine crumbled cornbread, crumbled dried white bread slices, and crushed saltines. Set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5-10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt and pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture to add to your giblet gravy. Pour mixture into a greased 9x13 pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

 

 

 

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