Fluffy Cornbread Stuffing

Fluffy Cornbread Stuffing


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Be prepared this holiday season with a moist and perfectly seasoned stuffing. This recipe is also fantastic for just a simple helping of cornbread!

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Time needed

15 min preparation + 75 min cooking

Serving Size / Yield

6-8 servings


  • 1 C. self-rising cornmeal
  • ½ C. self-rising flour
  • ¾ C. buttermilk
  • 7 eggs, divided
  • 2 T. vegetable oil
  • 6 biscuits (leftover or other toasted bread)
  • 1 sleeve crackers, crushed
  • 1 stick butter
  • 2 stalk celery, chopped
  • 1 onion, diced
  • 6 ½ C. chicken stock
  • Salt and pepper to taste
  • 1 tsp. sage

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Preheat oven to 350 degrees. In a large bowl, whisk together cornmeal, flour, buttermilk, oil, and 2 eggs. Pour into a greased baking dish and bake for 20 to 25 minutes; let cool and crumble in a large bowl. Add in biscuits (torn into pieces) and cracker crumbs; set aside. In a large skillet, melt butter and sauté onion and celery until translucent. Transfer into cornbread mixture, pour in chicken stock, and season with salt, pepper, and sage. Beat remaining eggs and add to mixture. Once ingredients are evenly incorporated, pour into a greased baking dish and bake for 45 minutes until cooked through.

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