Cathie Campbell

Cornbread stuffing, anyone?

I love cornbread! I don’t even care if it isn’t as healthful as whole-grain or kale or whatever else. It just tastes great and is one of America’s favorite comfort foods. I even love to use it in turkey stuffing recipes. This is a great time of year for such things, as it is holiday season and most of our treasured holidays mean lots of good food to help us celebrate as family and friends gather around our tables.

I hope you will find something good here. I included one recipe for cornbread and the others all call for crumbled cornbread. Here’s to all of you and I hope your holidays bring you much joy and good health.


If I am going to make stuffing for turkey, I double this recipe and bake it in a 9-by-13-inch pan.

1 1/2 cups flour

3/4 cups yellow cornmeal

2 tablespoons sugar (can omit if preferred)

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1 egg, beaten

4 tablespoons butter, melted

1. Preheat oven to 400. In a large mixing bowl, add the flour, cornmeal, sugar (if using), baking powder and salt; mix well.

2. Add milk, beaten egg and melted butter; stir until dry ingredients are moistened. Pour batter into a greased 8-inch square baking pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and it passes the toothpick test (comes out clean).

Cornbread stuffing with sausage and apples

7 cups cornbread, crumbled

2 1/2 cups packaged bread cubes for stuffing

1 cup chopped pecans, optional

1/3 cup minced fresh parsley

Seasoning packet from cubed bread or 1 1/2 teaspoons poultry seasoning

Salt and pepper, to taste

About 1 pound ground pork sausage

1/4 cup butter

2 large crisp apples (the type that make good pies), diced

1 1/2 cups diced celery

1 medium onion, finely chopped

Enough chicken broth to moisten (up to 2 1/4 cups or so)

1. In a large bowl, combine the cornbread, stuffing cubes, pecans (if using) and seasonings; set aside.

2. In a large skillet, cook the sausage until it is no longer pink, breaking it into crumbles with a wooden spoon. Drain well.

3. Add the butter to the skillet and saute diced apple, celery and onion until done. Add to the cornbread/stuffing cube mixture. Add cooked sausage and enough chicken broth to just moisten the mixture.

4. If you are going to stuff poultry or even a rolled pork roast, allow mixture to cool first. If you prefer to bake it by itself, spoon it into a greased 3-quart baking dish; cover and bake at 350 for about 45 minutes. Uncover and bake for 10 more minutes. Makes 10 to 12 servings.

Cornbread stuffing

2 1/2 cups chopped celery

1 1/4 cups chopped onion

1 cube butter plus 2 tablespoons

7 1/2 cups coarsely crumbled cornbread

2 1/2 cups soft bread crumbs

Poultry seasoning, to taste (about 1 tablespoon, more or less)

2 eggs, lightly beaten

1 1/3 cups chicken or turkey broth

Salt and pepper, to taste

1. Preheat oven to 325. In a large skillet, saute celery and onions in butter until tender; transfer to a large bowl. Add the corn bread, bread crumbs and poultry seasoning. Combine eggs and broth; add to corn bread mixture, stirring gently to mix. Be careful to avoid making it mushy.

2. Grease a 2-quart baking dish or if you plan to stuff poultry, allow to cool first. This is enough to stuff a turkey weighing between 12 and 14 pounds.

3. If baking as a casserole, cover and bake in preheated oven for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165 and stuffing is lightly browned. Makes 12 servings.

Easy cornbread stuffing. casserole style

1 package (16-oz.) dry cornbread mix

2 tablespoons butter

1/2 cup chopped celery (I like to use more like 1 cup)

1 small onion, chopped

2 eggs, beaten

2 cups chicken or turkey broth

2 tablespoons dried sage (or use desired amount of poultry seasoning)

Salt and pepper, to taste

1. Prepare packaged mix according to directions. Cool and crumble.

2. Preheat oven to 350. Grease a 9-by-13-inch baking dish. In a skillet, melt butter and saute celery and onion until they soften.

3. In large bowl, mix celery and onion mixture, 3 cups of the cornbread, beaten eggs, chicken or turkey broth, poultry seasoning (or sage), salt and pepper and mix well. Place mixture into prepared dish and bake in preheated oven for 30 minutes. Makes 6 to 8 servings.