Food & Drink

Southern Corn-Bread Stuffing

This recipe, from Paula Dean via the Food Network Web site, is from Sandy Loya of Modesto.



Crumbled corn bread (recipe for corn bread follows)

7 dried white bread slices

1 sleeve saltine crackers

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

5 eggs, beaten

Corn bread:

1 cup self-rising cornmeal

½ cup self-rising flour

¾ cup buttermilk

2 eggs

1 tablespoon vegetable oil


Preheat oven to 350 degrees.

For the corn bread: Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for about 20 to 25 minutes. Remove from oven and let cool.

For the stuffing: In a large bowl, combine crumbled corn bread, 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, about five to 10 minutes. Pour the vegetable mixture over the corn-bread 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 minutes.

Serve with turkey as a side dish