Since you’ll have to make the cornbread first, you’ll have a good idea of what that should look like.
— Danielle Haynes
Southern cornbread stuffing
Cornbread (Recipe below. If you have your own recipe, you’ll want to make enough for about an 8-by-8-inch panful.)
8 slices country white bread (should be about one part white bread to two parts cornbread)
1 white onion finely chopped
1/2 bunch of celery, finely chopped
4 large eggs
2 teaspoons sage
4 cups chicken, turkey or vegetable broth (may need more, so have extra on hand)
salt and pepper to taste
2 cloves garlic, minced
7-by-11-inch casserole dish, or equivalent, buttered or greased
Preheat oven to 350 degrees.
Tear up breads into large mixing bowl.
Add onion, celery, eggs, sage and garlic into bread mixture and combine evenly.
Pour about two cups of broth over the mixture and combine. Keep adding broth and stirring together until the mixture is of slightly thicker consistency than the batter from the cornbread you made earlier (recipe below). I ended up using exactly four cups of broth.
Salt and pepper to taste, keeping in mind the broth will add a fair amount of salt to the mixture.
Pour mixture into greased casserole dish and bake for about 45 minutes or until top is golden brown on top.
5 tablespoons unsalted butter
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
2 large eggs
Preheat the oven to 425 degrees and position a rack in the middle.
Butter an 8-inch-square baking pan.
Melt the butter and set it aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk together the buttermilk and the eggs. Add the cooled, melted butter. Add the flour-cornmeal mixture and stir just until combined.