Cornbread Stuffing

Ingredients

• 7 slices of oven-dried white bread

• 1 sleeve of saltine crackers

• 8 tablespoons of butter

• 2 cups of chopped celery

• 1 large onion, chopped

• 7 cups of chicken stock

• 1 teaspoon of salt

• Freshly ground black pepper, to taste

• 1 teaspoon of sage

• 1 tablespoon of poultry seasoning

• 5 eggs, beaten, for the dressing

For the Cornbread

• 2 eggs, beaten

• 1 cup of self-rising cornmeal

• ½ cup of self-rising flour

• ¾ cup of buttermilk

• 2 tablespoons of vegetable oil

Directions

For the Cornbread

1. Preheat the Oven: Preheat the oven to 350°F.

2. Prepare the Batter: In a mixing bowl, combine the self-rising cornmeal, self-rising flour, buttermilk, beaten eggs, and vegetable oil. Stir until well combined.

3. Bake the Cornbread: Pour the batter into a greased, shallow baking dish. Bake for 20 to 25 minutes, or until golden and cooked through. Remove from the oven and let cool completely.

For the Dressing

1. Prepare the Ingredients: Preheat the oven to 350°F.

2. Combine the Dry Ingredients: In a large bowl, crumble the cooled cornbread, tear the dried white bread into small pieces, and crumble the saltine crackers. Set aside.

3. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped celery and onion and cook for 5 to 10 minutes, or until softened and the onion is translucent.

4. Combine the Ingredients: Transfer the cooked celery and onion to the bowl containing the bread and crackers. Pour in the chicken stock and mix thoroughly. Season with salt, freshly ground black pepper, sage, and poultry seasoning.

5. Add the Eggs: Add the five beaten eggs and mix until everything is well combined. Transfer the mixture to a greased baking dish.

6. Bake the Dressing: Bake for 45 to 60 minutes, or until thoroughly cooked and golden brown on top.