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Corn Bread Stuffing

American.Kitchen's picture
Cornbread stuffing is a meaty stuffing prepared with sausage meat and cornmeal. Herbed and made with added eggs and milk for a moist stuffing, the cornbread stuffing recipe can be used for poultry or other meats of choice.
  Corn meal 1⁄2 Cup (8 tbs)
  All purpose flour 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Baking powder 4 Teaspoon
  Eggs 2
  Milk 2 Cup (32 tbs)
  Bacon drippings 4 Tablespoon
  Sausage meat 1 Pound
  Onions 4 Medium, chopped fine
  Celery stalks 4 , chopped fine
  Dried sage 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Pepper 1 Dash

To make the corn bread: Grease two 9 inch square pans.
Sift the corn meal, flour, sugar, salt, and baking powder together into a mixing bowl, then stir in lightly beaten eggs, milk, and bacon drippings until well mixed.
Spread in baking pans and bake in a preheated 450° oven for 30 minutes.
Cool, then crumble.
To make the stuffing: Fry the sausage meat over a low heat until lightly browned, then break it in pieces with a fork.
Add the crumbled corn bread and mix together.
Remove from heat.
Cook the chopped onions in a little bacon fat until limp.
Add to the mixture, then add the chopped celery and all remaining ingredients, mixing well.
Makes enough stuffing for a 12 to 15 pound turkey.

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Corn Bread Stuffing Recipe