Cornbread Stuffing

December 23rd, 2011 by admin

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For Cornbread:

  • 2 1/2 cups Cornmeal
  • 1 1/2 cups Flour
  • 5 teaspoons Baking Powder
  • 6 tablespoons Sugar
  • 1 1/2 Salt
  • 2 cups Buttermilk
  • 4 Eggs
  • 6 tablespoons melted butter

For stuffing:

  • 4 hard-boiled Eggs
  • 4 sprigs of Thyme, chopped
  • 4 sprigs of Rosemary, chopped
  • 4 sprigs of Sage, chopped
  • 3 gallons of Chicken Stock (homemade or store bought)
  • 1 can Cream of Chicken Soup
  • 1 stale baguette
  • 1 white onion
  • 2 sticks of butter


1. Bake Cornbread: Combine 1 and 1/2 cups flour, 2 and 1/2 cups cornmeal, 5 teaspoons baking powder, 6 tablespoons of sugar, 1 and 1/2 teaspoons of salt. Mix 2 cups of buttermilk, 6 tablespoons of melted butter, and 4 eggs into the dry mixture. Gently Combine. Bake at 350 for 30 minutes.

2. Break-up cornbread and and baguette and combine in a mixing bowl.

3. Melt 2 sticks of unsalted butter and saute desired amount onions until translucent.

4. Combine bread and sauteed onions. Mix in 1 gallon of chicken stock, chopped herbs, boiled eggs, and half can of cream of chicken soup.

5. Pour into baking dish. Bake covered at 350 for 45 minutes, uncover for last 15 minutes.


Merry Christmas, Happy Holidays, and my cornbread bless us.



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