Cornbread Stuffing

This recipe cooks slow and low, letting all the savory flavors combine. 


Recipe: Cornbread Stuffing


1 cup butter or margarine, divided
3 cups self-rising white cornmeal mix
1 cup all-purpose flour
7 large eggs, divided
3 cups buttermilk
3 cups soft, white breadcrumbs
2 large sweet onions, diced
4 celery ribs, diced
1/4 cup finely chopped fresh sage
1/4 cup finely chopped fresh parsley
1 tablespoon seasoned pepper
7 cups chicken broth


1 hour 30 minutes




  1. Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
  2. Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
  3. Pour hot butter into batter, and stir until blended. Pour batter into pan.
  4. Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
  5. Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
  6. Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
  7. Bake at 400° for 35 to 40 minutes or until golden brown.