Saturday Share: Mama's Southern Cornbread Stuffing Recipe

Before my mother passed away, I ALWAYS looked forward to eating her cornbread stuffing on Thanksgiving and Christmas and just about any other time that it would grace her table. I sat and watched her make it sometimes but of course, she never wrote down the recipe. So this Christmas, I decided to make a version of it and was SO happy with the results that I wanted to share the recipe here. If you decide to make it, let me know what you think!


Ingredients
- 1/2 cup finely chopped celery (make sure to squeeze out water before measuring)
- 1/2 cup finely chopped onion
- 4 tbsp butter
- 1 package of Martha White Sweet Cornbread mix (check package for additional ingredients)
- 2 tbsp chicken seasoning
- 1 tbsp sage
- 2 cup Pepperidge Farm Herb Stuffing (cubed)
- 32 oz chicken broth
- 3 large eggs
- Non stick spray


Directions
1. Prepare the cornbread mix as outlined on the package.
2. Preheat oven to 350 degrees.
3. Melt 1 tbsp of butter in a medium heat skillet and cook the celery and onions until soft (approx. 10 minutes).
4. Break up the prepared Martha White Sweet Cornbread in a large bowl.
5. To this bowl, add the chicken seasoning, sage, Pepperidge Farm Herb Stuffing, and chicken broth. Mix until blended.
6. Melt the remaining 3 tbsp of butter and add to the mixture. Mix
7. Beat the three large eggs and add them to the mixture. Mix
8. Spray a square/oval baking dish (2 to 3 quart or 8 in. sq. are best) and add the mixture to the dish.
9. Bake uncovered for 60 minutes. Top should be golden brown and an inserted knife should come back clean.