Advertisement

Southern stuffing

Time 1 hour 30 minutes
Yields Serves 6 to 8
Southern stuffing

Toasted cubed corn bread

1

Heat the oven to 425 degrees.

2

In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Separately, in a medium bowl, whisk together the milk, egg and butter.

3

Whisk the milk mixture into the flour mixture and pour into a greased 8-inch square pan. Bake until pale golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

4

Cool 5 minutes, invert on a rack and cool completely.

5

Turn the oven down to 350 degrees. When the bread is cool, cut it into rough 1-inch cubes and place them in a baking pan. Bake, stirring occasionally, until the bread is dry and deep golden, about 20 minutes. (Recipe can be prepared to this point 1 day in advance and stored at room temperature.)

Assembly and baking

1

Heat the oven to 350 degrees.

2

Heat the oil in a large skillet over medium high heat and saute the celery and onion until barely tender, about 5 minutes, stirring occasionally. Remove from heat and cool slightly.

3

Combine the celery, onion, corn bread, cracker meal, seasoning salt, celery salt, eggs, milk, broth and pepper in a large bowl. Mix well and place in an oiled 9-by-13-inch baking dish.

4

Bake until the top is golden brown, about 45 minutes.

Adapted from “Stuffed Griffin” by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.