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Southern Cornbread Stuffing Recipe by Paula Deen

1 ratings
Moderate Level
100 MIN 10 Prep + 90 Cook
Servings
$ /Serving
1 ratings
Print
Moderate Level
100 MIN 10 Prep + 90 Cook
6-8 Servings
$ /Serving

Southern Cornbread Stuffing Recipe by Paula Deen

1 ratings
Print
1 ratings
Moderate Level
100 MIN 10 Prep + 90 Cook
6-8 Servings
$ /Serving

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

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.

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1 Review

Carol
Carol 10/11/2014
10/11/2014
This one I will

This one I will try!! Is sounds just like my SO's mama would make.