Cornbread Stuffing Recipe

Some cornbread stuffing recipes call for cornbread made from the little blue and white box that says "corn muffin mix." This ain't one of them.

This is an authentic stuffing recipe that will make someone bite their fingers off while trying to savor each bite. When you make your cornbread, be sure to use self-rising corn meal. It makes the dressing, er, stuffing turn out better.


3 (14.5 ounce) cans chicken broth

1/2 cup butter

1/2 cup finely chopped green bell pepper

1 finely chopped onion

3 stalks celery, finely chopped

6 cups crumbled cornbread

1 teaspoon salt

1/2 teaspoon seasoned salt

1 teaspoon ground black pepper

1 teaspoon rubbed sage

1 tablespoon poultry seasoning


Preheat oven to 350 degrees.

Lightly grease one 9x13 inch baking dish.

In a saucepan, combine butter, bell pepper, onion and celery. Saute on medium heat until onion is tender and translucent.

In a large bowl, combine cornbread, salt, seasoned salt, pepper, sage and poultry seasoning. Add sauteed vegetable and butter to cornbread bowl.

Pour broth over cornbread mixture and stir until well mixed.

Spoon stuffing into baking dish.

Bake for 1 - 1 1/2 hours or until edges begin to brown.

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