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Southern Cornbread Stuffing Recipe

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This recipe for Southern Cornbread Stuffing, by , is from The Big Book of Things We Love to Eat, 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!

Lisa Breon


7 slices oven dried white bread
1 sleeve saltine crackers
8 Tbsp butter
2 c chopped celery
7 c chicken stock
1 tsp salt
1 tsp sage
1 Tbsp poultry seasoning
5 eggs, beaten
freshly ground black pepper

1 c self rising cornmeal
1/2 c self rising flour
3/4 c buttermilk
2 eggs 2 Tbsp vegetable oil

Preheat oven to 350. Combine all cornbread ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20-25 minutes. Remove from oven and let cool.

In a large bowl, combine crumbled cornbread, dried white bread slices and 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 the cornbread mixture. Add the stock, mix well, taste and add salt and pepper, sage and poutry seasoning. Add beaten eggs and mix well. Pour into well greased pan and bake until cooked through 45-60 minutes.




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