Homemade Cornbread Dressing/Stuffing Recipe

Preheat oven to 400 degrees. Pour the oil into an iron skillet (8 – 10 inch skillet for 1 cornbread recipe, 12 inch skillet for a double recipe) and put in oven while preheating.

Mix all of the dry ingredients. Beat in the egg, add the milk, and mix well.

Once the oven is pre-heated and the oil is hot, pour the batter into the skillet and cook for 10-15 minutes until cooked through. (NOTE: Sometimes I add a little more oil to the pan and then pour a little of the hot oil into the batter before pouring the batter into the skillet)

We like to double this recipe when we make it so that we have cornbread leftover to eat by itself!! If you have a favorite cornbread recipe then you can use that instead, just make sure it’s not a “sweet cornbread” for the recipe below.

Crumble the cornbread and mix together in casserole dish with the pieces of whole wheat bread.

Boil the chopped onion and chopped celery in 2 cups of chicken broth for 10 minutes. We had frozen chicken broth from the last time we boiled chicken so we used that. Homemade chicken broth beats the canned stuff any day!!

Let the cooked celery/onions/broth cool for about 10 minutes and add to the cornbread/bread mixture. Add the eggs and mix well, then add the rest of the 2 3/4 cups of broth and mix. Add salt, pepper, sage (if desired), and any other ingredients that you want to add.

Cook at 350 degrees for 30-45 minutes until golden grown and gelled together.

Serves 6-8 (with good-sized portions).