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Cornbread Stuffing Southern Style

Prepare cornbread and bread cubes the day before….
Cornbread:

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool, cut into cubes, let dry overnight on Cookie sheets in single layer.

7 slices white, oat or sour dough bread, cut into cubes, let dry overnight on cookie sheets in single layer, or bake in preheated oven 250 degrees F. 15 to 20 minutes or until dried.

Next Day….

dried Cornbread cubes
dried bread cubes
1 sleeve saltine crackers
½ cup butter, 1 stick
2 cups celery, chopped
1 large onion or 1 shallots, chopped
7 cups chicken stock
1 tsp salt
black pepper to taste
1 tsp sage
1 Tbsp poultry seasoning
5 eggs, beaten

Preheat oven to 350 degrees F.

In a large bowl, combine dried cornbread, dried bread, and saltines; set aside.

Melt butter in large skillet over medium heat; add the celery and onion; cook until transparent, about 5 to 10 minutes or so. Pour veggie mixture over cornbread mixture. Add chicken stock; mix well. Add salt, pepper, sage, and poultry seasoning. Add beaten eggs; mix well.

Pour mixture into a greased pan; bake until dressing is cooked through, about 40 minutes or so.
Variations, add shrimp, sausage or chicken
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