The best delicious Cornbread Mason-dixon Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornbread Mason-dixon Stuffing recipe today!
Hello my friends, this Cornbread Mason-dixon Stuffing recipe will not disappoint, I promise! Made with simple ingredients, our Cornbread Mason-dixon Stuffing is amazingly delicious, and addictive, everyone will be asking for more Cornbread Mason-dixon Stuffing.
What Makes This Cornbread Mason-dixon Stuffing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cornbread Mason-dixon Stuffing.
Ready to make this Cornbread Mason-dixon Stuffing Recipe? Let’s do it!
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4 c Dry cornbread crumbs
(from your favorite NON-
SWEET cornbread recipe)
4 c Dry white bread crumbs
1/2 c Butter or margarine
2 Onions, chopped
6 Ribs celery (including
-some tops), chopped
1/2 c Chopped pecans or walnuts
1 cn Corn, undrained, OPTIONAL
Chicken broth/turkey stock
-to moisten
Sage, thyme, salt and
-pepper to taste
As a Californian, married into a Southern family, I can warn you that
the traditional cornbread stuffing probably isn’t gonna be to his
taste. The first time I had the stuff, I found it gritty, nasty, and
just plain wierd.
Wes, on the other hand, was less than enthralled by the sage-laden
stuff that *I* think ought to go into a bird. Now, we compromise,
with a dressing that we both enjoy.
Crumble the cornbread and white bread into a big bowl.
Melt the butter in a large frying pan, add the onions and celery, and
cook over low heat until the vegetables are soft, but not browned.
Dump the butter/vegetable mixture over the bread. Stir in the nuts,
canned corn and its liquid (if used), seasonings. Add broth to
moisten to the consistancy you like (Western-style dressing tends to
be a bit dryer than the Southern version).
Kathy in Bryan, TX
Yields
1 Batch
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