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Cornbread Southern Style Stuffing

Cornbread Southern Style Stuffing

Makes about 12 servings

2 cups cornmeal

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

2 cups buttermilk

3 eggs, lightly beaten

3 tablespoons unsalted butter, melted

7 tablespoons salted butter

5 tablespoons bacon fat (drippings from about 5 slices of bacon)

3 medium yellow onions, chopped

5 stalks celery with leaves, chopped fine

5 cloves of garlic, finely chopped

2 teaspoons dried thyme

1 tablespoon sage, rubbed into crumbles

3 cups pecan halves, toasted

1 cup chicken stock, or more as needed

4 eggs, slightly beaten

Salt and ground black pepper, to taste


Whisk together the cornmeal, salt and baking soda. Whisk in the buttermilk and eggs. Mix the melted butter.

Pour into a butter coated 9x9 pan and bake at 450 degree F for 20 minutes, or until golden brown and crunchy.
Turn out to cool.

When cooled, break up into chunks and let it sit out over night to dry out. (or put it in a 300 degree oven for about 35 minutes).

In a heavy skillet over medium, heat 4 of the tablespoons of butter and the bacon fat. Add the onions, celery and garlic and saute. Add the thyme and sage, cook until the vegetables are fork soft..

In a large bowl, toss the cornbread chunks with the toasted pecans halves and the cooked vegetables.

Melt the remaining 3 tablespoons of butter, then whisk it together with the broth and eggs. Pour this mixture over the dressing and toss well to blend. Season with salt and pepper.

Transfer to an oven safe dish which you can serve from, cover and bake for 30 minutes at 350 degrees. Remove the foil and continue baking until golden brown, about another 15 to 20 minutes.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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