Cornbread Stuffing
Allow cornbread and white bread to dry out overnight.
Preheat the oven to 375 degrees F.
In a medium skillet on medium heat add butter, onion, celery, and seasoning. Cook until onion is translucent, and celery is soft. Remove from heat and allow to cool.
Add cornbread, white bread, frozen corn, and onion/celery mixture and salt and pepper into a large bowl. Toss until well combined. Add eggs and mix until stuffing is lightly coated in egg. If not enough egg, add one more to ensure the mixture is lightly coated.
Place mixture in a medium sized casserole dish greased generously with butter.
Pour chicken broth evenly over top and cover in tinfoil. Bake covered for 30 minutes. Remove tin foil and bake for an additional 15 minutes or until top is golden. Remove from heat and serve warm
Directions
Allow cornbread and white bread to dry out overnight.
Preheat the oven to 375 degrees F.
In a medium skillet on medium heat add butter, onion, celery, and seasoning. Cook until onion is translucent, and celery is soft. Remove from heat and allow to cool.
Add cornbread, white bread, frozen corn, and onion/celery mixture and salt and pepper into a large bowl. Toss until well combined. Add eggs and mix until stuffing is lightly coated in egg. If not enough egg, add one more to ensure the mixture is lightly coated.
Place mixture in a medium sized casserole dish greased generously with butter.
Pour chicken broth evenly over top and cover in tinfoil. Bake covered for 30 minutes. Remove tin foil and bake for an additional 15 minutes or until top is golden. Remove from heat and serve warm
