Recipe: Delicious Home made cornbread stuffing

Home made cornbread stuffing. In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt. A savory stuffing made with corn bread and spicy pork sausage has a lot of possible make-ahead steps, so you can get it ready in plenty of time for the Big Day. Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.

Sign-up for recipes to your inbox. A great Southern-style dressing starts with cornbread that's baked in a skillet for a crisp, golden crust. Our simple recipe can be made up to a month ahead if stored in the freezer. You can have Home made cornbread stuffing using 16 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Home made cornbread stuffing

1. Prepare 2 loaf of French bread.
2. Prepare 4 box of jiffy cornbread.
3. You need 4 of uncooked eggs.
4. Prepare 1 1/3 cup of milk.
5. It's 16 oz of chicken broth.
6. It's 1 1/2 lb of chicken wings.
7. Prepare 1 tsp of sea salt.
8. You need 1 tsp of sage.
9. You need 1 tsp of poultry season.
10. Prepare 14 of hard boiled eggs.
11. You need 1 of large onion, chopped.
12. It's 2 of cleary chopped.
13. Prepare 2 tbsp of sage.
14. Prepare 3 tbsp of poultry seasoning.
15. Prepare 4 of uncooked eggs.
16. Prepare 3 stick of butter.

For best results, prepare the cornbread up to two days in advance so it can dry out completely. In the South you can guarantee there will be dressing on the table (no stuffing down here!) and one of the most popular dressings is cornbread. We've developed a special Cornbread Crumble recipe specifically for this Southern Cornbread Dressing. Our cornbread is a little-bit sweet, but it blends perfectly with the celery, onions, and sage.

Home made cornbread stuffing instructions

1. Prepare cornbread (use box directions).
2. Boil wings, tsp salt, sage, & poultry seasoning in just enough water to cover. Cook till meat falls off bone. Save broth!.
3. Remove all bones and grizzle from wings..
4. Brake up French bread and cornbread in small pieces.
5. Let bread dry completely.
6. Mix all bread in large roasting pan..
7. Mix in 2tbsp sage & 3tbsp poultry seasoning by hand..
8. Mix in 14 chopped boiled eggs, onions, celery & meat from wings by hand..
9. Mix in 4 raw egg by hand..
10. Mix in 3 sticks melted butter by hand..
11. Mix in dripping from wings by hand..
12. Mix in broth by hand little at a time till all is moist.
13. Flatten out & bake @ 400 for 30 to 40 min or cooked all the way through..
14. Side note, stuff Turkey with uncooked stuffing (18lbs bird will take about half of this portion).

BUT, using boxed-mix or store-bought cornbread in this recipe is totally okay! I can still remember like it was yesterday. That first taste of Homemade Cornbread Stuffing made me immediately forget what we use to eat for stuffing prior to my Aunt Valerie's stuffing. Advance preparation: You can make the cornbread several days ahead and the stuffing a day ahead. Call it stuffing or dressing, Thanksgiving isn't complete without it.