Corn Bread Stuffing

I have always been a huge fan of stuffing. Especially when it comes time for a traditional meal such as Christmas or Thanksgiving. Usually we make the traditional stuffing and we don’t really deviate from that tradition. This year we tried something a little different which I have to be honest I had my reservations about. We switched it up with some cornbread stuffing. Now this recipe comes from the heart of the south. One of my mom’s co-workers gave her this recipe and told her it would be one of the best she had ever tasted. So we gave it a whirl and indeed it was. Now that we have tried something new; we are never going back. It was one of the best stuffings that I had ever tasted!! Sure to be a winner. So if you are looking for something new….just give it a try!


  • 1 bunch of scallions (green onions)
  • 1 large onion
  • 2 stalks celery
  • 1 stick of butter
  • 2 cans vegetable broth
  • 1 tsp poultry seasoning
  • 1/2 tsp sage
  • Dash of red pepper
  • salt and pepper to taste
  • 2 boxes jiffy corn bread mix


Make your jiffy cornbread according to package instructions. Feel free to make your cornbread from scratch, but if you are tight on time a pre-made mix will taste just the same.

Chop the onions, scallions and celery. In a skillet saute them in the butter until clear and a bit soft. Be careful not to brown them. Take the already baked cornbread and crumble it up over the sauteed onions and celery in the skillet. Combine with all of the spices and mix well.

Transfer to a casserole dish (one that can be baked in the oven) and bake at 350° for one hour - or until crispy on top.

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