Old Fashioned Cornbread Stuffing




My Old Fashioned Cornbread Stuffing is a recipe that was given to me from my stepmom, Helen. She made the most delicious cornbread and her stuffing recipe is no exception. She gave me a hint, "to make Thanksgiving Day a little less hectic bake the cornbread 2 or 3 days in advance. Then complete the stuffing preparations the day before or the morning of the dinner." She was right and when I prepare it I think of her.

This is an easy recipe for cornbread stuffing and can be varied in so many ways if you use your imagination. This recipe is great served with chicken, turkey and pork.

Colorful Cornucopia and Cornbread Stuffing

Cornbread:
1 1/2 c. whole grain cornmeal
2 tsp. baking powder
4 egg whites, lightly beaten
1 1/4 c. buttermilk

Stuffing:
1 1/4 c. onion, chopped
1 1/4 c. sliced celery (include leaves)
1 tbsp. fresh sage
1 tsp. poultry seasoning
1/4 tsp. ground black pepper
2/3 c. turkey broth

1. To make the cornbread, combine the cornmeal and baking powder in a large bowl and stir to mix well. Add the remaining cornbread ingredients and mix thoroughly.

2. Coat a 9" square pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake at 400° F. for 20 - 25 minutes or until golden brown and wooden pick comes out clean. Cool completely.

3. Remove the cornbread from the pan and crumble into a large bowl (I like large chunks). Add the remaining ingredients for the stuffing and toss to mix.

4. Coat a 2-quart casserole dish with nonstick cooking spray. Loosely spoon the stuffing into the dish and bake uncovered at 325° F. for 45 minutes to an hour or until heated through and lightly browned on top. Serve hot.

For Country Sausage Stuffing: Cook 8 ounces of ground turkey breakfast sausage, drain, crumble and add to the stuffing mixture before baking.

Old Fashioned Cornbread Stuffing goes great with pork recipes!