if you're going to have cornbread stuffing, it should be made with REAL cornbread. This means making your own. Now, you're likely going to balk at this but I use JIFFY mix for this because it would otherwise be way too savory and crunchy. We want something somewhat soft and a little sweet to offset the seasonings.
(yes that's me as a little girl holding my pajama doll, Pinky Lee).
FIRST MAKE THE CORNBREAD:
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup milk
- 2 Tablespoons honey
- 1 (14.75 ounces) can of cream-style corn
- 1/2 cup sour cream
- 2 (8.5 ounces) boxes of Jiffy Corn Muffin Mix
- Preheat the oven to 400 F (204 C), and lightly grease an 8 x 8 baking dish with cooking spray.
- In a large mixing bowl, whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well).
- Add in the cream-style corn and sour cream, and mix to combine.
- Stir the Jiffy Corn Muffin Mix into the liquid until just combined (don't over-mix it).
- Pour the batter into the greased baking dish and bake for 40 - 45 minutes.
(the above is the official Jiffy recipe)
Now to turn it into a stuffing:
- 1 cup thinly sliced celery
- 1 cup carrot cubes
- 1 cup finely diced onion
- 1/2 stick margarine
- 1 lb mild sausage
- 1 tbsp poultry seasoning
- salt and pepper to taste
- Brown the sausage and drain.
- Add the margarine, celery, carrots and onion to the pan and saute on medium for 5 minutes.
- Add in the seasonings and toss.
- In a large bowl, break up the cornbread and toss in the sausage mixture until all coated.
- Place in a large casserole and bake at 400 degrees until golden on top, around 25 minutes.
If you wanted to get fancy you could top it with some cheese and let the cheese melt right before serving.