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Southern Cornbread Stuffing

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups chopped celery
  • 1 large chopped onion
  • 7 cups chicken stock
  • 1 teaspoon salt
  • to taste freshly ground black pepper
  • 1 teaspoon optional sage
  • 1 tablespoon optional poultry seasoning
  • 7 beaten, 2 for cornbread 5 for dressing eggs
  • 1 cup self rising cornmeal
  • 1/2 cup self rising flour
  • 3/4 cup buttermilk
  • 2 tablespoons vegetable oil


Preheat oven to 350 °F.

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.


Preheat oven to 350 °F.

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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