Southern Cornbread Stuffing or Dressing is a traditional stuffing for roasts, chops, turkey and chicken, all from scratch.
Southern Cornbread Stuffing or Dressing
by Sue Lau | Palatable Pastime
10.17.14
This is a very basic recipe for cornbread stuffing that you can make from scratch without buying the mix from the grocer. I will make this stuffing mix up in advance, usually when I have leftover cornbread or corn muffins, and after I dry it, it keeps very nicely in the pantry in a sealed plastic bag. Very economical and frugal!
I have the amounts listed out if you want to make yours ahead, so you can just measure it. You can also measure out store bought stuffing mix for this if you wish (maybe you have some to use up before you start making your own?)
I bake this in a pan but you can also use it to stuff pork chops or slit chicken breasts. My mom used to bake chops and chicken sitting on top of the unbaked stuffing, wrap it in foil and cook it all at once.
Of course, it stuffs whole birds nicely if you like to do that. Just don’t pack it too full, and make sure the stuffing is at a safe temperature for the meat you cooked before you eat it. Raw chicken or turkey drippings can be a concern. If you are stuffing a turkey or chicken, what I like to do is cook the bird done, then remove the stuffing and put it in a pan, cover it with foil and return it to the oven while the meat rests (you need the meat to rest before carving anyway so you don’t lose all the juice) and bake the stuffing until it is hot and safe.
I hope you enjoy and Happy Turkey Day 2014 and onward!
~Sue
Southern Buttermilk Cornbread for Stuffing
Cornbread Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1/4 cup melted butter, cooled
- 1 large egg, lightly beaten
Cornbread Method:
- Preheat oven to 400ºF.
- Grease bottom and sides of an 8×8 inch square baking pan.
- Sift together dry ingredients and make a hollow in the center.
- Stir together wet ingredients in a separate bowl then pour into the hollow in the dry ingredients. gently stirring to mix.
- Pour batter into the prepared baking pan and bake 20-25 minutes or until a toothpick can be inserted and removed without wet batter on it.
- Allow cornbread to cool.
- Dry crumbled cornbread in a low oven (300ºF.), stirring occasionally, until the crumbs are dry when you feel them and try to crumble them. (See my recipe: Cornbread Stuffing Mix.)
Recipe from the kitchen of palatablepastime.com
Southern Cornbread Stuffing or Dressing
Cornbread Stuffing Ingredients:
- 4 cups dried crumbled cornbread stuffing mix (dried cornbread above)
- 1-1/2 cups diced celery
- 1-1/2 cups chopped onion
- 6 tablespoons butter
- salt and black pepper to taste
- 1 teaspoon chopped garlic
- 2 teaspoons dried chives
- 2 teaspoons rubbed sage
- 1 teaspoon dried thyme leaves
- 1 cup chicken broth
- 1 large egg
Cornbread Stuffing Method:
- Saute onion and celery in butter until soft.
- Add salt, pepper, garlic, chives, sage, and thyme.
- Pour mixture over stuffing mix in a medium mixing bowl and toss to mix.
- Whisk together the chicken broth and the egg.
- Gradually pour liquid over the stuffing, tossing to evenly coat the crumbs.
- Place mixture into a buttered casserole dish, and cover with foil.
- Bake at 400ºF. for 30 minutes, then remove foil and bake 15 minutes more.
Recipe from the kitchen of palatablepastime.com
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Roasted Cornish Hens with Persimmon Cornbread Dressing
Old Fashioned Bread and Celery Dressing or Stuffing
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