Recipe by: Casey Shirley

Source: Casey Shirley

casey11
Stuffing
casey8
Cornbread

Ingredients (Cornbread)

  • 1 cup milk
  • ¼ cup (~55 g) butter, melted
  • 1 egg
  • 1 ¼ cup corn flour
  • 1 cup all-purpose flour
  • ¾ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp salt

Ingredients (Stuffing)

  • ½ cup (~110 g) butter
  • 1 ½ cups chopped celery
  • 1 onion, chopped
  • 4 eggs, beaten
  • 3 Tbsp dried sage
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 2 cans Campbell’s Cream of Chicken Soup (see photo in attached PDF file)
  • 1 package of “Herbed Seasoned Cubed Stuffing” (see photo in attached PDF file)
  • 6 cups chicken stock
  • Cooking spray

Instructions (Cornbread)

Preheat oven to 200 C (390 F)

  • Mix milk, butter, and egg with a whisk.
  • Add all other ingredients. The batter you get will be lumpy.
  • Grease a 9 x 13 inch dish and pour in mixture.
  • Bake for 20 minutes or until top is golden.
  • If eating by itself, brush the top with butter while it is hot.
  • If preparing for the stuffing, crumble with hands.

Instructions (Stuffing)

Preheat oven to 180 C (350 F)

  • Spray a casserole dish.
  • Saute onion and celery in butter.
  • Combine the cornbread crumble and the celery and onions in the casserole dish.
  • Beat the eggs with the sage, salt and pepper.
  • Pour over the cornbread mixture and add the rest of the ingredients. Mix well.
  • Bake for 40 minutes covered with foil, and 10 minutes uncovered.

Download PDF here: American Cornbread Stuffing Casey Shirley

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