Cornbread Stuffing

Basic Cornbread Recipe :     (Make Ahead)

1 cup cornmeal

1/2 cups flour

3/4 cup buttermilk

2 eggs

2 Tbsp. vegetable oil


Preheat the oven to 350F.

Combine all ingredients and mix well. Pour batter into a greased 8X8 baking pan and bake for 20-25 minutes. When done, let cool.

Stuffing ingredients:

8 Tbsp. butter or margarine

2 cups celery, finely chopped

1 large onion, finely chopped

6-7 cups stock (vegetable or chicken)

4 eggs, slightly beaten

1 Tbsp. Sage or poultry seasoning

Salt & pepper, to taste

To Make the Stuffing:

In a bowl, cut the cornbread into 1 inch cubes.  Pour the stock over the cornbread.

Melt the butter in a skillet and saute celery and onions until transparent (5 – 10 minutes).  Add to the cornbread mixture.

Add the eggs, sage and poultry seasoning, mix well.

Pour into a greased pan and bake for approximately 45 minutes.





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