Best Cornbread Stuffing Recipe

I have tried different Cornbread Stuffing recipes, but the one I like most is from Food Network’s Paula Deen. I made this recipe with friends and everyone absolutely loved it and asked to take some home.

Cornbread Stuffing Recipe Ingredients:

* Cornbread, recipe follows
* 7 slices oven-dried white bread
* 1 sleeve saltine crackers
* 8 tablespoons 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

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. 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.

Cornbread:

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

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.

Yield: 6 to 8 servings