Southern Cornbread Stuffing

Posted In: Dinner, Holidays
Southern Cornbread Stuffing
Serves 6
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Prep Time
30 min
Cook Time
1 hr 20 min
Total Time
1 hr 50 min
Prep Time
30 min
Cook Time
1 hr 20 min
Total Time
1 hr 50 min
Ingredients
  1. Cornbread, recipe follows
  2. 7 slices oven-dried white bread, cut into cubes
  3. 1 sleeve saltine crackers
  4. 8 tablespoons butter
  5. 2 cups celery, chopped
  6. 1 large onion, chopped
  7. 7 cups chicken stock
  8. 1 teaspoon salt
  9. Freshly ground black pepper
  10. 1 teaspoon sage
  11. 1 tablespoon poultry seasoning
  12. 5 eggs, beaten
Cornbread
  1. 1 cup self-rising cornmeal
  2. 1/2 cup self-rising flour
  3. 3/4 cup buttermilk
  4. 2 eggs
  5. 2 tablespoons vegetable oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine crumbled cornbread, dried white bread cubes, and saltines; set aside.
  3. 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 beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread
  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
  3. To serve, cut into desired squares and serve with butter.
Notes
  1. I like to add a pinch more salt than the recommended 1 tsp. I also like to cook it a little bit more than the recipe calls for, so it can dry out a bit more.
Adapted from The Food Network
Adapted from The Food Network
Francis E. Herrera http://franciseherrera.com/