Cornbread Stuffing


The dressing can be used as a side dish in lieu of rice or for turkey, chicken or duck stuffing.


  • 1 cup yellow cornmeal
  • 3/4 cup flour
  • 5 tsp baking powder
  • 3/4 tsp salt
  • 1 egg, slightly beaten
  • 1 cup milk
  • 2 tbsp shortening
  • 6 slightly toasted sliced bread
  • 2 cups celery, finely chopped
  • 1 cup green onions with tops, cut fine
  • 1/2 cup onion, finely chopped
  • 1/2 cup minced parsley
  • 1/4 cup butter or margarine
  • 1 1/2 tsp salt (more or less)
  • 1/4 tsp cayenne
  • 1/2 tsp black pepper
  • 1/4 tsp celery seed
  • Chicken broth (Optional)


Step 1

Preheat oven to 425 degrees. First make the cornbread. In a large bowl, sift the cornmeal, flour, baking powder, 3/4 tsp salt. Add the milk, shortening, and egg to the dry ingredients. Pour mixture into a well-greased 9x13 pan or 8x8 casserole dish.

Step 2

Bake at 425 for 25 minutes or until golden brown. After it's cooled, crumble 5 cups of the cornbread for the next stage of the recipe.

Step 3

In a separate pot, sauté the celery and red onion in butter. Stir in the toasted bread torn into tiny pieces. Combine 5 cups of cooked crumbled cornbread, parsley and onion tops, salt, cayenne, black pepper and celery seed. Add to the mixture and serve.

This works well as chicken or turkey stuffing. If a moister version of the dressing is desired, add chicken broth to the dressing until you reach your desired consistency.


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Kaplan, Louisiana Louisiana
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