Originally posted November 28, 2014

cornbread stuffing

cornbread stuffing by joanie

I would have put celery in this, but my mom said no. It was tasty nonetheless.


  • 4 tbsp butter
  • 1 yellow onion, diced
  • 12 fresh sage leaves, chopped
  • 4 cups crumbled cornbread
  • 2 eggs, beaten
  • 1 cup stock or water


Preheat oven to 400ยบ.

Heat the butter in an 8" to 10" cast-iron skillet. Add the onions and sage leaves. Cook until the onions turn golden.

Meanwhile, combine the cornbread, eggs, and stock/water. Fold in the buttery onions.

Return the mixture to the skillet and bake on the middle rack for 30 minutes or until toasty on top.

45 minutes



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Adapted from

Claire Robinson


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