Cornbread Stuffing

Cornbread Stuffing

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Jennifer King


This is my Grandma Rivera's recipe. Its been handed down to my mom then handed down to me. I make it for Thanksgiving and Christmas every year. Love this family recipe alot.


★★★★★ 1 vote

5 to 8
1 Hr
40 Min


  • 1
    recipe ( doubled) of cornbread (make the day before)
  • 1 lb
    pork sausage - browned
  • 1 1/2 c
    celery diced
  • 1/2 c
    onion diced
  • 2 can(s)
    swanson chicken broth
  • 2
  • 1/4 tsp
  • 1/2 c
  • ·
    salt and pepper to taste

  • 1 1/2 c
  • 3/4 c
    quaker enriched corn meal
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1 c
  • 1/4 c
    vegetable oil
  • 1
    egg beaten

How to Make Cornbread Stuffing


  1. Corn Bread: Heat oven to 400 degrees F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry inredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Crumble up cornbread, put in bowl and cover with towel until the next day. It needs to dry out a bit.
  2. The next day:Preheat oven to 325 degrees F. Saute celery and onion in 1/2 cup butter. Brown sausage. Add to cornbread. Beat eggs and add to cornbread. Add 1/4 teaspoon cumin and salt and pepper to taste. Add chicken broth. Put in 9 x 13 inch casserole dish. Bake for 40 minutes. Serve warm.

Printable Recipe Card

About Cornbread Stuffing

Course/Dish: Other Side Dishes

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