Corn bread stuffing


This cornbread stuffing is the sort of home cooked food we all adore.


1⁄4 c butter
1 c celery (finely chopped)
2 c onion (finely chopped)
2 c water
1 cn corn (drained, 16 oz can)
1⁄2 t paprika
1⁄4 t oregano (dried)
2 stock cube (chicken stock cubes)
6 c bread crumbs (corn bread crumbs)
1⁄2 c pecan nuts (chopped)
1 pn pepper (or to taste)


Preheat oven to 350°F (175°C). Lightly grease a 2 1/2 quart baking dish and set aside.

Melt the butter in large skillet over low heat. Add onion and celery and cook for approximately 5 minutes or until tender.

Add water, corn, chicken stock or bouillon, paprika, oregano and pepper. Mix well and then add the cornbread and chopped pecans.

Stir through the chopped parsley and spoon mixture into baking dish.

Cover with foil and bake for approximately 30 minutes.

12 servings
Preparation time
Cooking time
Total time
40 minutes


Substitute 2 cups of water and 2 chicken stock cubes with 2 cups chicken broth, if you prefer it.

Try blue corn bread crumbs fro something fancy. It would go better with game birds than chicken or turkey.


North American cuisine

Corn bread dries quick, thankfully corn bread crumbs are a wonderful base for a stuffing.

easy, bake
breads, side dishes
American food recipes
Food in U.S.A.