Cornbread is a tradition with most festive meals in the Southern states of the USA. Here are two Southern recipes using cornbread: one is ideal for stuffing the bird whereas the other, fortified with sausage meat, is more suitable for use as a side dish. For recipes for cornbread and spoonbread, its close cousin, as an accompaniment, see Cornbread and Chicken Spoonbread.
Southwestern Chili Cheese Cornbread Stuffing
This recipe is for a spicy ‘Southwestern Style’ cornbread stuffing. Jalapeños can be substituted for (or added to) the green chilies for a more spicy dish or the chilies can be omitted completely for a milder version.
First of all, a flavorful cornbread is produced; this is then moistened with broth for stuffing the bird or for baking further in the oven as a side.
- 3 cups (1 lb / 454 g) of yellow cornmeal
- 2 tsp (30 g) of baking powder
- 1 tsp (15 g) of baking soda
- 1 tsp (15 g) of salt
- 2 cups (1 pint / 450 ml) of buttermilk*
- 1 stick (4 oz) 110 g of butter
- 1 tin (14 oz / 390 g) of cream-style corn
- 2 cups (8 oz / 225 g) shredded Monterey Jack cheese
- 2 tins (7 oz / 125 g) of chopped green chilies or jalapeños (optional)
- 4 large eggs, beaten lightly
- 1/2 cup (4 oz / 120ml) of chicken broth
* Fresh milk and lemon juice or vinegar in a ratio of 15 to 1 can be substituted for buttermilk.
- Preheat the oven to 350°F (170°C).
- Grease a 13×9 casserole dish or deep 12 inch skillet with an oven-safe handle.
- Mix the cornmeal, baking powder, baking soda, and salt together in a large bowl.
- Stir in the buttermilk and all the remaining ingredients except the chicken broth and mix until thoroughly blended.
- Pour the mixture into a well-greased 13 x 9” (32.5 x 22.5 cm) casserole dish and bake in the oven at 350°F (170°C) for about one hour, or until the top is browned and a toothpick inserted into the center comes out clean.
- Cool the corn bread in the pan on a wire rack (if covered it will keep for up to 2 days).
- To make the stuffing, crumble the corn bread into a large bowl.
- Drizzle over the chicken broth and toss to mix well.
- You can use this mix for directly stuffing a bird or you can use it in any recipe that calls for a cornbread stuffing mix.
Moist Cornbread Dressing with Sausage Meat
For 8 servings
- 6 cups (1 lb / 454 g) of cornbread crumbs
- 5 cups (1 lb / 454 g) of toasted soft breadcrumbs
- 6 chicken-flavored bouillon cubes or 6 tbsp of powdered chicken bouillon
- 4 cups (2 pts / 960 ml) of boiling water
- 1 cup (5.3 oz / 150 g)of finely chopped celery
- 1 cup (5.3 oz / 150 g) of finely chopped onion
- 1 cup (5.3 oz / 150 g) of finely chopped green pepper
- ¼ cup (2 oz / 55 g) of butter or margarine, melted
- ½ lb (225 g) of pork sausage meat
- 1 tsp (5 g) of poultry seasoning
- ½ tsp (2.5 g) of salt
- ¼ tsp (1.25 g) of black pepper
- 4 eggs, beaten,
- 1 cup (8 oz / 225 g) of finely chopped pecans
- Pre-heat the oven to 350°F (170°C).
- Combine the cornbread crumbs and the breadcrumbs in a large bowl.
- Dissolve the bouillon cubes or the powdered bouillon in the boiling water and pour the resultant broth over the crumbs. Stir together well.
- Fry the celery, onion and green pepper in the butter over a Medium-High heat for 2-3 minutes until tender. Stir into the crumb mixture.
- Brown the sausage meat in a heavy skillet.
- Add to the crumb mixture together with the remaining ingredients.
- Combine all the ingredients well.
- Spoon the mixture into a lightly greased 13 x 9” casserole dish and bake at 350°F (170°C) for 45 minutes.