Cornbread stuffing

  • Preparation Time10 mins
  • Cooking Time95 mins
  • Serves6
  • DifficultyEasy

For the stuffing

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve of crackers
120g butter
250g chopped celery
1 large onion, chopped
1.75L chicken stock
1 tsp salt
Freshly ground black pepper
1 tsp sage, optional
1 tbsp poultry seasoning, optional
5 eggs, beaten

For the cornbread

150g self-raising cornflour
75g self-raising flour
185ml buttermilk
2 eggs
2 tbsps vegetable oil
1) Preheat oven to 180C/Gas 4.

2) In a large bowl, combine crumbled cornbread, dried white bread slices and crackers; set aside.

3) Melt the butter in a large frying pan over medium heat. Add the celery and onion and cook until transparent, approximately 5-10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste and add salt, pepper to taste, sage and poultry seasoning. Add beaten eggs and mix well.

4) Pour mixture into a greased dish and bake until dressing is cooked through, about 45-60 minutes.

1) Preheat oven to 180C/Gas 4.

2) Combine all ingredients and mix well. Pour batter into a greased shallow baking dish.

3) Bake for approximately 20-25 minutes. Remove from oven and let cool.

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