Cornbread Stuffing Southern Style

I realized, as I am making this recipe (again) for Thanksgiving, that I first printed it out in 2003 and thought it finally deserved a review. Over the years, other family members have made stuffing, but it’s never been as good as when I make it using this recipe. This year, the stuffing making fell to me, so I’m making this one. A couple of modifications — the main being that I substitute sage for basil. I’m not sure why basil would be in a Southern style stuffing instead of sage, so that substitution changes everything. I also did not use sour cream but made a non sweet cornbread without it, but definitely with the cream-style corn. This is not necessary, but I believe makes it better, but I use equal parts day-old French bread along with the corn bread which cuts down on some of the sweetness also. I also did not use celery or cayenne pepper, a personal preference, and I used veggie broth instead of chicken broth to make it vegetarian. After it is all mixed, and just before popping into the oven, I add two beaten eggs which helps hold it together and firms it up. Good luck if making this, it’s really tasty.

I read the recipe and thought I had it down. It turned out I didn’t I didn’t follow any of these steps and omitted most of the spices. I did used as a base though. I made the cornbread per box instructions. Sautéed onion, green bell pepper and celery diced super small in butter and olive oil, with some salt and pepper. When I realized I made the cornbread without adding the cream corn or any spices at all, I throw the cream corn in a pot along with paprika garlic salt and pepper and chicken broth, let it heat up not quite to a boil and throw in the corn bread mix with the celery/onion/pepper and some shredded chicken I had. Well let me tell you it was super good. The combination of onion/pepper/celery was enough to give it a lot of flavor. I honestly think that if I would have added all the other spices it would have changed the flavor tremendously. It was simple and tasty. I did add a lot of the onion/pepper/celery to it. And those natural flavors really didn’t need a lot of embellishment. Gave it 4 stars because as base recipe is good.

Very easy to make and in the process I made really wonderful cornbread to crumble for this recipe. My family and friends loved it so I’ll definitely make this recipe over and over. I didn’t change a thing!

Made it, but after I mix it, I bake it at 350 for 30 min or so.

I have been making this recipe for years. It’s a hit.

Very liquidy and not Southern at all to be honest. For it to even be edible I had to cook it for 1 hr 30 min at 415 degrees after the initial 45 minutes at 350.

Love this receipe! I always add creole seasoning to the broth mixture and the corn bread mix for some extra flavor. And sometimes I will add extra cream style corn. Tastes great and my family loves it.

This was such a hit at Thanksgiving with my family! I? was specifically asked to make cornbread stuffing. I? had never made it, but this was super easy and yummy! I? added the chicken stock a little at a time to get the consistency I? wanted.

Loved it. This was my first time making stuffing and I followed the recipe but cut the spices in half and left out the green peppers. It’s amazing!!

My mom and I made this for thanksgiving this year. This recipe is the bomb, the family loved it! Will definitely make again. We used the entire 1/2 cup of yogurt and baked the stuffing for 30 minutes after it was mixed. Watch the amount of liquid you add to the cornbread; use less for a more dry stuffing. Maybe use half the amount of spices called for (my mom’s advice, i prefer full amount) it depends what you like.

Delicious. The only changes I made was adding sage and poultry seasoning. Also, sour cream instead of yogurt.

I have been making this recipe for about 5 years. The only change I have made is to bring the cayenne pepper to 1 tsp rather than 1/4 tsp. Though not a change, I use Jiffy every time. I am asked to make this every Thanksgiving and Christmas, so there are times when I make 2 or 3 batches. throughout the seasons. We are from Texas and I have not found anyone that did not like it. Thank you for a great dressing recipe!

To be fair, I added shredded chicken to this recipe and forgot to get green pepper from the store, so it likely would have changed the flavor a bit. But, I think I can give a fairly accurate rating based on what I made. The sweetness of the creamed corn contradicted the seasonings. To me, it was too sweet and the spices just weren’t right. I guess I’m used to the dressings that taste more like… Thanksgiving… with spices like sage, marjoram, and poultry seasoning. I just couldn’t wrap my head around this one. I will say that it was very easy though.

I had two problems: one, I thought the resulting mixture was too sweet, and, two, I must have made a mistake with the cayenne pepper, because it was also overwhelmingly spicy. I managed to remedy both problems more or less by dumping in some generic stuffing mix which I happened to have on hand, adding more broth to compensate, and finally throwing in some turkey sausage, finely chopped. The result was an interesting flavor although the texture a bit mushy due to the extra broth. I did bake it twice, which I’d do even if I hadn’t improvised. If I make it again, I’ll probably try cornbread mix instead of the muffin base. I skipped the green pepper (no one likes it in our family) but next time would probably use red pepper. I also left out the creamed corn only b/c it sounded so unappealing….maybe that was a mistake. But maybe it was worth it, because my daughter loved it, husband praised it and our guests seemed to like it. Once modified, the cayenne gave it a nice kick, so I’d say that’s a keeper. (Honestly I think I put in 1/2 tsp by accident, it was that spicy.)

Been making this recipe for 2 years now and it’s practically a family dish now! No changes made!

This is excellent and is now the only recipe I use for stuffing. Very easy to make and my family loves it. It’s a must at thanksgiving dinner.

I did not care for this recipe as written. Despite how many vegetables I cut up for this, in reality, all I could really taste was the cornbread. There was absolutely too much chicken broth called for, among other things. I could just as easily made the corn bread and mashed it up with a couple of sauteed vegetables. I would highly recommend reading, and going with, one of the altered versions of this.

Made this for Thanksgiving….my crew gobbled it up!! Delish…will use this next year also. : )

I omitted the bell pepper and halved the chicken stock and it came out great! I usually don’t care for stuffing but really enjoyed this one.

Just a note to say it fabulous in the crockpot as well. A big hit at Thanksgiving.

Best thing we ate on Thanksgiving! I didn’t change a thing.