Southern Cornbread Stuffing

Southern Cornbread Stuffing


(1 vote) 5 1

This cornbread stuffing recipe was handed down to me from my great-great-great grandmother! The cornbread can be fresh made or saved throughout the year (that is the way my mama made it).

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McConnelsville, OH

Serving Size / Yield

7 Servings


  • 1 13x9-inch pan baked cornbread, cooled and crumbled (buy a mix and prepare ahead of time)
  • 3 eggs, slightly beaten
  • 1 bell pepper, finely chopped
  • 1 lg. onion, finely chopped
  • 1 celery stalk, finely chopped
  • 4 boiled eggs, shelled and chopped
  • 3 tsp. minced garlic
  • 4 C. chicken or turkey broth
  • giblets from turkey or chicken, cooked and finely chopped
  • 1-2 tsp. poultry seasoning
  • salt and pepper to taste

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Spray 13x9-inch baking pan with pan spray. Preheat oven to 350 degrees. Combine all ingredients and mix well. Spread in prepared pan and bake in oven 30-40 minutes. Serve with cranberry sauce or giblet gravy. 

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