Southern Cornbread Stuffing – Perfect For The Holiday Spread

My daughters are both adults now and they leave for college after every holiday. When they tried this for the first time, they were pretty bummed that they couldn’t add a container of it to their stockpile of dishes they had in the fridge to take back with them. Now when I make it, I’m sure to double the recipe so they can take something nice and homemade back with them. I know they will be eating well for at least a few days.

I know one thing is for sure, I’ll never buy store-bought stuffing again!



1Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons Kerrygold butter
2 cups celery, chopped
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
3/4 cup buttermilk
1 cup self-rising cornmeal
2 eggs
1/2 cup Gold Medal self-rising flour
2 tablespoons vegetable oil


Preheat oven to 350 degrees F.

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 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.

Preheat oven to 350 degrees F.

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.

To serve, cut into desired squares and serve with butter.




Quick Tip: Add some sage for a different flavor.

Thanks again to Food Network for this classic and scrumptious recipe.