CORNBREAD STUFFING
From: Charlese White, ECRC, WQED Multimedia
Primary category: Miscellaneous
Primary category: Miscellaneous
watch videoFrom the cookbook: Down Home Cooking 
Ingredients
Cornbread
3 boxes Jiffy Mix
3 eggs
1 ¼ cup milk
3 Tablespoons margarine
½ cup sugar
Preheat oven to 400◦. Grease baking pan. Blend ingredients. Pour batter into pan. Bake 20-25 minutes or until golden brown.
Allow cornbread to sit out overnight or at least let it cool completely before proceeding.
Stuffing
Baked cornbread
2 medium onions
1 green pepper
4 celery sticks
1 cup chicken broth
1 teaspoon. sage
1 teaspoon poultry seasoning
Directions
Preheat oven to 375◦. Dice onions, peppers and celery. Combine diced vegetables in a small bowl. Crumble cornbread into a large bowl. Add diced vegetables to crumbled cornbread. Add sage, poultry seasoning and ½ of chicken broth. Mix ingredients by hand. Slowly add remaining chicken broth into mixture. Spoon mixture into pan. Bake 30 minutes.
ingredients(s): celery, chicken broth, onion, poultry seasoning, sage,
