Almost Authentic Classic Cornbread Stuffing
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-18
A fairly easy home-made version of the American Classic Cornbread Stuffing that is sure to please your Thanksgiving or Christmas crowd!

Weight Watchers Info: 7 PointsPlus per serving (when yields 12 servings), 5 PointsPlus per serving (when yields 18 servings).
  • 2 Boxes Jiffy Corn Muffin Mix
  • 5 Eggs
  • ⅔ Cup of Milk (we use 1%)
  • 4 Tbsp Butter
  • 3 Yellow or Sweet or Brown Onions, chopped
  • 8 Celery Stalks, chopped
  • 2-3 Cups Pepperidge Farm or Mrs. Cubbison's Herb Seasoned Cubed Stuffing or Croutons
  • 1 Tbsp Rubbed Dried Sage
  • 1 Tbsp Poultry Seasoning
  • Black Pepper (to taste)
  • 4 Cups fat-free Chicken or Turkey or Vegetable Broth or Stock (more or less)
  1. The day before serving, heat oven to 400 degrees, and mix the two packages of corn muffin mix, two eggs, and ⅔ cup of milk in a medium sized bowl, before pouring into a greased 9 X 13 pan. Bake 20 minutes, or until browned. Let cool uncovered overnight, to allow to dry and harden a bit.
  2. An hour before serving, heat oven to 450 degrees.
  3. Put butter in a large skillet over medium heat. When it melts, add onions and celery and cook until soft, about 8 to 10 minutes. Remove from heat.
  4. Break cornbread in 1 to 2 inch chunks into a very large bowl (I actually used my unplugged wok for this).
  5. Add onions, cubed stuffing, sage, poultry seasoning and pepper to taste.
  6. Beat remaining three eggs and fold into mixture.
  7. Gradually add stock until moist, but not mushy, stirring gently while adding, to avoid breaking up cornbread chunks.
  8. Transfer into greased 11 X 15 pan, or whatever combination of pans you have that will fit the stuffing.
  9. Bake uncovered until golden brown, 30-40 minutes, and serve hot or warm.
  10. NOTE: Could be done the day before up until the baking part, or could all be done the day of your dinner, but your cornbread may need to be browner to keep from falling apart.
Recipe by The Taste Place at