AzazLee's Cornbread Stuffing
JoEllen Fortenberry Ford
1 largeoblong (9x12) pan of corn bread, crumbled
3/4 mediumloaf of day old white bread, torn
1/2 tspsage, dried
1 tspsalt and pepper (each)
1 largeonion, chopped
3 largeeggs, beaten
4 largeeggs, hard boiled, grated
3 cchicken or vegetable broth, hot
1/2 cbutter, melted
1 ccelery, finely chopped
How to Make AzazLee's Cornbread Stuffing
- Make corn bread the day before. Crumble when ready to make stuffing.Tear up loaf bread or biscuits, mix the two in large bowl. Add sage, salt and pepper. Add onions, chopped fine. Add celery and boiled eggs. Stir thoroughly.
- Combine butter and broth. Stir enough broth mixture into breads to moisten and soften. Stir to a batter consistency,somewhat like muffins, not totally smooth or liquid, but dissolving the lumps. Add beaten eggs. Cover. Set aside 2-3 hours.
- Pour into baking pans which are well buttered. Bake at 350 degrees F.until set and turning light golden brown, about 25 minutes. Usually makes 1 big 10x15" pan full.