Southern Cornbread Stuffing Recipe by Paula Deen

Level: Moderate

Time: 100 MINUTES

12 ratings
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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
  • freshly ground black pepper, to taste
  • 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

Preparation

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.

 

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.

Southern Cornbread Stuffing

Reviews

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12 Reviews

Tamara
Tamara 12/25/2016
12/25/2016
Delicious. I use

Delicious. I used homemade chicken stock (so plenty of flavor) and did not all 7 cups - this is definitely something you need to eyeball and I'm sure she meant for you to. I used about 1tsp sage and 1/2 tsp poultry seasoning and that was just right for us.

VickiGene
VickiGene 12/20/2016
12/20/2016
I'm in the proce

I'm in the process or preparing this recipe for my family's early Christmas dinner. I never could duplicate my mother's dressing and am hoping since she was a southern cook this will be close. Mom never used Saltines. Why are their Saltines in this dressing? I want it to be very moist. Should I leave them out?
I'll rate this recipe after we've had a chance to taste it.

Karen
Karen 11/23/2016
11/23/2016
I'm trying this

I'm trying this one this year I sure hope I don't mess it up got it out of Cookbook Paula and Sons Just like my Mom use to make

aimee
aimee 11/15/2016
11/15/2016
I have been maki

I have been making this Cornbread Stuffing for 12 years. It is absolutely delicious!! Better yet... easy to make:) Thanks Paula!!

aimee
aimee 11/15/2016
11/15/2016
I have been maki

I have been making this Cornbread Stuffing for 12 years. It is absolutely delicious!! Better yet... easy to make:) Thanks Paula!!

Cindy
Cindy 11/8/2016
11/8/2016
This is my go-to

This is my go-to Thanksgiving recipe along with her giblet gravy. I've made this every year since 2007. The first year I made it I ran into two problems and so I make two changes because that's how I did it the first time. Instead of saltines, I use club crackers. In '07 the stores were out of saltines so I did what I had to do and went with clubs (I sub sleeve for sleeve). I found that they give it a more buttery taste. The other thing is that I add a pound of Conecuh sausage, right out of the package, quartered and sliced. Again in '07, I ended up with more guests than expected. I was trying to figure out ways I could bulk up some of the recipes to stretch them out and the sausage is how I did this one. Turned out to be a huge hit. The cornbread and sausage go so well together! If you can't find Conecuh (we live in the region but you can buy it online) Andouille will do in a pinch, but no sausage will ever taste as good as Conecuh. My doctor asked me, a couple of years back, if I did cornbread or oyster stuffing. I told him cornbread with Conecuh and his jaw dropped. "Oh! That's it. I'm telling my wife to make it that way!" I'm sure Paula's recipe is fine as it is because she is amazing in the kitchen! I'm just sharing how I changed it. I love you Paula! I'll always stand by you honey.

GLENDA
GLENDA 11/5/2016
11/5/2016
FANTASTIC!!!!!!

FANTASTIC!!!!!!

GLENDA
GLENDA 11/5/2016
11/5/2016
THIS IS A 5 STAR

THIS IS A 5 STAR RECIPE. I'VE BEEN USING IT FOR YEARS! I DON'T USE ANY OTHER DRESSING RECIPES. WE ALSO LIKE TO ADD A CAN OF CHOPPED UP OYSTERS TO IT.

Andria
Andria 3/18/2015
3/18/2015
I also add 1 can

I also add 1 can of cream of celery and 1 can of cream of chicken, deeeeeelish!!

ivory
ivory 11/30/2014
11/30/2014
I love this reci

I love this recipe and so do my loved ones. I constantly get request for this stuffing, even throughout the year. I use chicken base and water instead of canned/carton chicken broth. I added roasted turkey meat & garlic powder this Thanksgiving...it was even more delicious. Thank you for a wonderful recipe.

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