Cornbread Stuffing

First make the cornbread:

  • 2 cups corn meal
  • 1 cup flour
  • 1 Tbsp. baking powder
  • 3 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/4 cup vegetable oil
  • 2 eggs, beaten
  • 1 cup milk (buttermilk is best)
Sift together dry ingredients. Mix together eggs, oil and milk & beat. Stir wet ingredients into dry ingredients until just combined. Do not overmix. Pour into greased baking dish. Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. Cool cornbread on wire rack. After completely cool, crumble into 1-inch cubes in a large bowl. Let the cornbread sit, uncovered or loosely covered, until it completely dries out, overnight or longer, if possible.

Now the Stuffing:

  • 3 boiled eggs, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 slices toast, crumbled
  • 1 - 2 cups of broth or bouillon
  • 1 can cream of celery soup
  • salt & pepper to taste
Note:This recipe originally said you had to make your own bouillon from the neck and giblets and stuff. Come on, be real!

Mix dry ingredients together with the dried, crumbled corn bread. Add the cream of celery soup & enough bullion to make the stuffing moist. Bake stuffing in a separate baking dish, dotted with butter, for 30 minutes at 350 degrees F.


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