Cornbread Stuffing

Name: Cornbread Stuffing
Ingredients: Cornbread, recipe follows; 7 slices oven-dried white bread; 1 sleeve crackers (recommended: Saltine); 8 tablespoons butter; 2 cups chopped celery; 1 large onion, chopped; 7 cups chicken stock; 1 teaspoon salt; Freshly ground black pepper; 1 teaspoon sage, optional; 1 tablespoon poultry seasoning, optional; 5 eggs, beaten; 1 cup self-rising cornmeal; 1/2 cup self-rising flour; 3/4 cup buttermilk; 2 eggs; 2 tablespoons vegetable oil

17 ingredients

13 steps

Ingredients

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve crackers (recommended: Saltine)
8 tablespoons butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
5 eggs, beaten
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions

1

Preheat oven to 350 degrees F.
2

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
3

Melt the butter in a large skillet over medium heat.
4

Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
5

Pour the vegetable mixture over cornbread mixture.
6

Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
7

Add beaten eggs and mix well.
8

Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
9

Preheat oven to 350 degrees F.
10

Combine all ingredients and mix well.
11

Pour batter into a greased shallow baking dish.
12

Bake for approximately 20 to 25 minutes.
13

Remove from oven and let cool.

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