Paula Deen’s southern cornbread stuffing

18 Nov

The queen of southern cooking makes a moist, rich stuffing with delicious cornbread.

Serves 6-8

For the stuffing

Cornbread (recipe below)
7 slices stale white bread
8 tbsp butter
400 g (2 cups) celery, chopped
1 large onion, chopped
1 ½ litre (7 cups) chicken stock
5 large eggs, beaten
3 tsp sage
Salt and pepper

To make the stuffing

Preheat oven to 180º C (350º F).

In a large bowl, combine the crumbled cornbread and stale bread.

Melt the butter in a large pan over a low heat. Add the celery and onion and cook until slightly soft, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock and the sage, combine well and season to taste. Add the beaten eggs and mix well. Spoon the mixture into a greased ovenproof dish and bake until cooked through, about 45 minutes.

To make the cornbread

160g (1 cup) self-rising cornmeal
60g (1/2) cup self-raising flour
180ml (3/4 cup) buttermilk
2 large eggs
2 tbsp vegetable oil

Preheat oven to 180º C (350º F).

Combine all ingredients in a large bowl and mix well. Pour batter into a greased shallow ovenproof dish. Bake for about 20 to 25 minutes, until cooked through. Remove from oven and cool.

Photo: Josh Bousel


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