Momma's Meatless Cornbread Stuffing
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
12-15
ingredients
- 2 (8 1/2 ounce) boxes Jiffy cornbread mix
- 2⁄3 cup milk
- 2 eggs
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 1 - 1 1⁄2 cup chicken broth
- 2 tablespoons kosher salt
- 2 tablespoons pepper
- 3 tablespoons ground sage
- cooking spray
directions
- Heat oven as directed for cornbread.
- Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool.
- Chop onion and celery while cornbread is cooking.
- When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it)
- Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate.
- Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.
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