Mom's Cornbread Stuffing Recipe

Name: Mom's Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cornmeal yellow; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon flour, all-purpose; 1 cup buttermilk; 1 each eggs; 1 tablespoon vegetable oil; 3 each celery stalks; 1 each onions chopped; 3 slices whole wheat bread; 3 large eggs hard boiled, optional; 3 large eggs raw, beaten slightly; 1 teaspoon salt or to taste; ⅛ teaspoon black pepper or to taste; 1 tablespoon sage ground; 1 cup chicken broth

Servings: persons

1/4 cup cornmeal yellow
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon flour, all-purpose
1 cup buttermilk
1 each eggs
1 tablespoon vegetable oil
3 each celery stalks
1 each onions chopped
3 slices whole wheat bread
3 large eggs hard boiled, optional
3 large eggs raw, beaten slightly
1 teaspoon salt or to taste
⅛ teaspoon black pepper or to taste
1 tablespoon sage ground
1 cup chicken broth

1
CORNBREAD:
2
Mix dry ingredients.
3
Separately mix buttermilk and egg.
4
Pour liquid ingredients into dry ingredients and mix thoroughly but do not beat.
5
Preheat 1 tbl.
6
salad oil to VERY HOT in an oven proof skillet or cake pan.
7
Bake in a preheated 450 degree oven for 10 to 12 minutes.
8
Remove from pan and set aside to cool.
9
DRESSING:
10
Cook celery and onion in a small amount of the broth until tender.
11
DO NOT DRAIN.
12
Set aside.
13
This can be done the day before and refrigerated.
14
Toast two or three slices of bread until crisp all the way through.
15
Crumble cornbread and toasted bread into a large bowl.
16
Add celery, onion and the water they were cooked in, then add the chopped hard boiled eggs if desired.
17
Beat raw eggs and add to mixture.
18
Start adding broth.
19
How much you add is how dry or wet finished dressing will be.
20
Add seasonings and mix.
21
Pour into greased baking pan and cook in a 350F (180C) oven for 35 to 45 minutes or until nicely browned.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup cornmeal yellow, 1/4 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Mom's Cornbread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom's Cornbread Stuffing

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