This is a recipe that has been passed down from a friend of a family member, and I've fiddled with it and adapted it to my own tastes over the years. These days, I actually make my own skillet corn bread to cube and dry for this recipe, but to fit within food dot com's format rules, I'll just stick with the original recipe's boxed, dried, cornbread stuffing here.
Sweeter and moister than typical English scones. If you want to make them smaller, you can cut the dough into two inch squares instead of three inch, before cutting into triangles. I sometimes like to use a mixture of two parts white to one part wheat flour.
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