Frank's Recipes! Southern Cornbread Stuffing and Cornbread to use for the stuffing

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Southern Cornbread Stuffing and Cornbread to use for the stuffing

1 pan of cornbread baked in a 8 inch or 9 inch pan
1 medium yellow onion, chopped
6 green onions, chopped, chop white and green parts
5 celery stalks, chopped, use some of the leaves also
2 TBS. unsalted butter
6 pieces of white bread, toasted
1 raw egg, lightly beaten
Enough chicken broth to moisten the dressing, this will be about 2 cups, you can also use the canned broth, but fresh is better
Salt and pepper to taste

Cook the onions and celery in the butter just until limp. Take off the burner and put into a large bowl. Crumble the cornbread and toasted bread on top of the onion mixture, mix well. Add the chicken broth a little at a time mixing well after each addition-you want the mixture to be moist NOT soupy. Add the egg and mix in well. Turn into a baking dish and smooth the top with a spoon. Bake at 350 deg until golden brown. This dressing is even better if mixed the night before serving then baked right before serving. You also want a cornbread that has no sugar in it. See recipe:

Cornbread

2 eggs
2 TBS. vegetable oil
1 cup water
1/2 cup buttermilk
2 cups corn meal
2 tsp. baking powder
1 tsp. salt

Preheat oven to 450 deg. Place a greased 9 inch cast iron skillet or metal baking pan in the oven to heat. Beat eggs in mixing bowl. Add remaining ingredients in order listed; stir until well blended. Pour batter into hot pan and bake 20-25 minutes or until golden brown.

Makes 1 9 inch pan of cornbread.