Cornbread stuffing recipe

A small casserole dish of cornbread stuffing on a rustic wooden table with autumn leaves and pine cones


1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2.5 cups chicken stock
2 tablespoons dried sage
Pinch of salt and pepper


1. Preheat oven to 350
2. In a skillet add 1 tablespoon of butter – add onions and celery – cook for 5 minutes
3. Grease a casserole dish
4. In a bowl – combine all the ingredients together
5. Pour into the casserole dish and back for 30 minutes covered, then bake 10 minutes uncovered

Comments are closed.