Southern Cornbread Stuffing

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Southern Cornbread Stuffing Southern Cornbread Stuffing


Servings: 6 to 8 servings
Cook Time: 1 hour 35 min
Difficulty: Easy

Ingredients Add to grocery list

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

Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions

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

Cornbread:
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.

Show: Paula's Party/ Nov/Dec 2006 issue
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Leave a Comment

Reader Comments:

54321

What's up with the saltine cracker in the dressing?

By Carolyn Barnett on December 24, 2013

54321

This is very similar to my grandmother's recipe except that she used day old biscuits in place of the sliced bread and didn't use crackers. Her dressing is the one thing that I kiss when having Thanksgiving dinner at someone else's house. We ate with friends today and had a delicious dinner (I mainly contributed desserts), but I might have to cook tomorrow so we can have the "right" dressing!

By JenZ on November 28, 2013

54321

I just made this and am wondering if I did something wrong. There was an excess of oil in the dressing. It said to pour the vegetable mixture. I drained off butter then I read that and wasn't sure so I added it back. Any comments or suggestions?

By Judith on November 28, 2013

54321

Love every Paula Deen recipe ever made and this recipe is no exception. Paula Deen is the queen of great cooking! Thanks for all the great inspiration Paula smile

By Patty Grant on November 28, 2013

54321

I am going to try this recipe tomorrow.

By Sharon Potent on November 27, 2013

43211

I cube my bread a few days before. Then I mix it the old fashion way, with my hands.

By Donna o on November 27, 2013

54321

For the corn red stuffing, how many cups of cornmeal, bread and crackers does your recipe yield?

By Diane on November 26, 2013

32121

love u paula your receipe are the best

By margaret tillery on November 25, 2013

54321

Been making that recipe for fifty years.

By shirley dye on November 25, 2013

54321

Thank you for such a wonderful recipe, I use it every year!

By Laura on November 24, 2013

54321

No doubt about it, this is the BEST corn bread dressing recipe bar none.

By Mike Burns on November 24, 2013

54321

Hey Paula, I was so proud you chose my home state of Texas to come to first. I miss you and know if anyone can help me........it's you!! I'm 65 now and still using the stuffing recipe my mom gave me years ago, but I have a problem with it getting hard on me. It seems like it's perfect when first done, but when I have to hold it for 30 minutes while getting everything else warm, it looses the fluffyness.....is that a real word?? hahaha. It taste o.k. but it's too solid. I know you have a trick up your sleeve that can save me this year. I hope to hear from you as I'm sure I'm not the only one that has this problem. Hang in there girl, Christmas is a commin!!!

By Jennydav on November 22, 2013

54321

Hello, this will be my first year making dressing for thanksgiving dinner. I love this recipe, but my only question is do you crumble the bread and saltines as well, or leave them whole? Thanks!

By StephanieM89 on November 18, 2013

32121

My mama's recipe is much better. If you want good, moist dressing, use a little canned milk. Pet is the best. We don't use the saltines either. I also miss seeing you on The Food Network . I haven't watched since you left. I admire a good ole Southern gal who knows 'how to get hers!' Thanks, Paula for your recipes. They're a lot like the ones I grew up with, but I enjoy using them & adding to or taking out ingredients to make them more like me. Y'all have a Happy Thanksgiving!

By Jamie Gatchell on November 15, 2013

54321

This cornbread dressing is very much like mine which I have been using for some 50 years. Umm, good! I use the crackers, too, but my mother in law sometimes would put cooked white rice in there as a filler. And sometimes I add hard boiled eggs in addition to the raw ones. My family just loves dressing and it's just not Thanksgiving without it. I do go easy on the sage and/or poultry seasoning. It can take a lot away from it. I don't go by a particular recipe as the ingredients are so much of this and that. I will add some of the cooked chicken in there, too. Make a good gravy from the turkey to serve over. You can't go wrong. One thing to remember, add enough stock so that the batter is a bit "soupy." Once you bake it, the dressing will firm up and still be moist. Practice makes perfect.

By Ethel Aultman on November 15, 2013

54321

I've made this recipe for Thanksgiving every year for the past several years. My whole family loves this and looks forward to me making it every Thanksgiving! Paula Deen is awesome!

By Teri Clark on November 15, 2013

54321

Love this type of stuffing but you have to try using sage sausage in it...Instead of bread i buy a bag of pepperidge farms seasoned croutons stuffing mix to add to the cornbread, its the only stuffing my husband will eat lol

By Deborah Bergum on November 08, 2013

54321

The very best dressing I ever made I add a little red pepper to mine my family thanks you.

By Judy Ballew on October 27, 2013

54321

This is a wonderful recipe. I have made it for many years, but I like to boil my eggs and use the drippings from the baked turkey. So rich. Sage and poultry seasoning are not optional, a must.

By Jan Dunn on October 27, 2013

54321

Paula Dean I miss your show and so sorry you are not there. you are the Sweetest and best cook i have ever known. i would love to meet you.i have every recipe you have ever cooked. i have never missed watching your show. i also have your cook books. again you are the best.

By barbara Goree on October 01, 2013

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