• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Cornbread Mason-Dixon Stuffing

  • Recipe Submitted by on

Category: Poultry, Grains

 Ingredients List

  • 4 c Dry cornbread crumbs
  • (from your favorite NON-
  • SWEET cornbread recipe)
  • 4 c Dry white bread crumbs
  • 1/2 c Butter or margarine
  • 2 Onions, chopped
  • 6 Ribs celery (including
  • -some tops), chopped
  • 1/2 c Chopped pecans or walnuts
  • 1 cn Corn, undrained, OPTIONAL
  • Chicken broth/turkey stock
  • -to moisten
  • Sage, thyme, salt and
  • -pepper to taste


As a Californian, married into a Southern family, I can warn you that
the traditional cornbread stuffing probably isn't gonna be to his
taste. The first time I had the stuff, I found it gritty, nasty, and
just plain wierd.

Wes, on the other hand, was less than enthralled by the sage-laden
stuff that *I* think ought to go into a bird. Now, we compromise,
with a dressing that we both enjoy.

Crumble the cornbread and white bread into a big bowl.

Melt the butter in a large frying pan, add the onions and celery, and
cook over low heat until the vegetables are soft, but not browned.
Dump the butter/vegetable mixture over the bread. Stir in the nuts,
canned corn and its liquid (if used), seasonings. Add broth to
moisten to the consistancy you like (Western-style dressing tends to
be a bit dryer than the Southern version).

Kathy in Bryan, TX

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