Hamdi Saidani Paula Deen’s Southern Cornbread Stuffing is made with oven-dried white bread, saltine crackers, butter, celery, onion, chicken stock, eggs, self-rising cornmeal, self-rising flour, buttermilk, and vegetable oil. This delicious Southern Cornbread Stuffing recipe creates a traditional holiday side dish that takes about 1 hour and 45 minutes to prepare and can serve up to 10 people.
Ingredients Needed:
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers
- 8 tablespoons butter
- 2 cups chopped celery
- 1 large chopped onion
- 7 cups chicken stock
- 1 teaspoon salt
- to taste freshly ground black pepper
- 1 teaspoon optional sage
- 1 tablespoon optional poultry seasoning
- 7 beaten, 2 for cornbread 5 for dressing eggs
- 1 cup self rising cornmeal
- 1/2 cup self rising flour
- 3/4 cup buttermilk
- 2 tablespoons vegetable oil
How To Make Southern Cornbread Stuffing?
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Combine Bread Ingredients: In a large bowl, combine the crumbled cornbread, dried white bread slices, and crushed saltine crackers; set aside.
- Cook Vegetables: Melt the butter in a large skillet over medium heat; add the chopped celery and onion, and cook until translucent, about 5 to 10 minutes.
- Add Seasonings and Stock: Pour the cooked vegetables over the bread mixture; add the chicken stock, salt, pepper, sage, and poultry seasoning; taste and adjust seasonings.
- Add Eggs and Mix: Add the 5 beaten eggs to the bread mixture and mix well.
- Bake the Stuffing: Pour the stuffing mixture into a greased baking pan; bake for 45 to 60 minutes, until cooked through and golden on top.
Recipe Tips:
- Use Day-Old Bread: For the best texture, ensure the white bread is oven-dried or at least a day old. This prevents the stuffing from becoming too mushy.
- Don’t Overmix the Batter: When making the cornbread, mix the ingredients until just combined. Overmixing can make the cornbread dense rather than light and crumbly.
- Season Carefully: Start with the listed amount of salt, pepper, sage, and poultry seasoning, then taste before adding more. Seasonings can become stronger as the stuffing bakes.
- Add Stock Gradually: Pour in the chicken stock a little at a time, checking the consistency. The mixture should be moist but not soggy, so adjust based on preference.
- Bake Until Golden and Firm: Check the stuffing after 45 minutes, and bake until the top is golden brown and the center is set. This ensures a perfectly cooked texture without any mushiness.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Southern Cornbread Stuffing cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the stuffing to cool completely, then place it in a freezer-safe container or bag. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight.
- Reheat: Preheat the oven to 350°F (175°C). Place the cornbread stuffing in an oven-safe dish, cover with foil to retain moisture, and bake for 15-20 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving of 10
- Calories: 398 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 950mg
- Potassium: 180mg
- Total Carbohydrate: 42g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 8g
Try More Paula Deen Recipe:
- Paula Deen Cornbread Salad
- Paula Deen Mexican Cornbread
- Paula Deen Cornbread Casserole
- Paula Deen Cornbread
- Paula Deen Brunch Casserole
Paula Deen Southern Cornbread Stuffing
Description
Paula Deen’s Southern Cornbread Stuffing is made with oven-dried white bread, saltine crackers, butter, celery, onion, chicken stock, eggs, self-rising cornmeal, self-rising flour, buttermilk, and vegetable oil. This delicious Southern Cornbread Stuffing recipe creates a traditional holiday side dish that takes about 1 hour and 45 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Combine Bread Ingredients: In a large bowl, combine the crumbled cornbread, dried white bread slices, and crushed saltine crackers; set aside.
- Cook Vegetables: Melt the butter in a large skillet over medium heat; add the chopped celery and onion, and cook until translucent, about 5 to 10 minutes.
- Add Seasonings and Stock: Pour the cooked vegetables over the bread mixture; add the chicken stock, salt, pepper, sage, and poultry seasoning; taste and adjust seasonings.
- Add Eggs and Mix: Add the 5 beaten eggs to the bread mixture and mix well.
- Bake the Stuffing: Pour the stuffing mixture into a greased baking pan; bake for 45 to 60 minutes, until cooked through and golden on top.
Notes
- Use Day-Old Bread: For the best texture, ensure the white bread is oven-dried or at least a day old. This prevents the stuffing from becoming too mushy.
- Don’t Overmix the Batter: When making the cornbread, mix the ingredients until just combined. Overmixing can make the cornbread dense rather than light and crumbly.
- Season Carefully: Start with the listed amount of salt, pepper, sage, and poultry seasoning, then taste before adding more. Seasonings can become stronger as the stuffing bakes.
- Add Stock Gradually: Pour in the chicken stock a little at a time, checking the consistency. The mixture should be moist but not soggy, so adjust based on preference.
- Bake Until Golden and Firm: Check the stuffing after 45 minutes, and bake until the top is golden brown and the center is set. This ensures a perfectly cooked texture without any mushiness.
Paula Deen Southern Cornbread Stuffing
