Southern Cornbread Stuffing
By Paula Deen
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Difficulty: Medium
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 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
Directions
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.
Cornbread:
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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You ocan make it self rising cornmeal by adding 1-1/2 tsp baking powder and 1/2 tsp salt to 1 cup cornmeal!
I had made this dressing for Thanksgiving for the last 10 years and I love it. My question: Can you prepare this the night before, refrigerate it, and cook the next day? And if so, how long would you need to cook it out of the fridge? Thank you.
Yes you can make this a day ahead of time. You can pull out of the oven to come to room temperature and cook as directed. If it isn't set yet, you can leave in for an extra 20-30 minutes.
1 box will work out!
The Deen Team
One package will probably do!
What size pan does this recipe make?
This recipe makes slightly more than what can fit in a regular 9 x 13 pan. I would recommend going with a deep dish 9 x 13 (adding on 15-20 minutes or until cooked through), or another option is putting the extra in a smaller side pan!
Why does the recipe have 5 eggs for stuffing but in the video she used 3? Which is correct?
The Deen Team
5 eggs is correct!
Is there anyway to make this cornbread stuffing recipe in the crockpot to free up the stove?
The Deen Team
Truly, we have never tried it, so we can't say for sure how it would turn out! We did find a blog online for converting oven recipes to slow cookers though if you're up for a challenge: https://www.pillsbury.com/everyday-eats/slow-cooker/cooking-conversions-for-slow-cookers
What size cast iron skillet do you recommend for the cornbread?
The Deen Team
A 9x9 dish should work great!
Hi Paula,
I've been watching your quarantine cooking on YouTube and on one episode awhile back, you said to send in recipe requests. My mom always loved to collect recipes but there were some that she just didn't write down. I've searched over the years unsuccessfully to find a recipe for tomato cornbread dressing (or stuffing). Have you ever heard of such a recipe? She used to make it for us all the time, but when you're young, you don't always think to ask how recipes are made (especially when your mom spoils you). I lost my mom as a teenager to a heart attack when she was 45. We were from East Texas, good ol' country cookin', a lot of your recipes remind me of her cooking. She would've been 74 if she were alive today.
Thank you for sharing part of your life with us. I really enjoy watching your videos.
God bless and take care!
Misty
The Deen Team
Hi, Misty! We don't know of a recipe of Paula's that fits the bill, but we'll pass your request onto Paula and see if she knows one!
The Deen Team