RECIPE SUBMITTED BY Yolanda Gilbert
Cornbread Stuffing: Make an 8 to 9 inch round pan of your favorite cornbread but do not add sugar.
Dice one medium sized green bell pepper, 1 large onion,2 celery stalks including the leaves.
In a saute pan cook the veggies until tender but not mushy. They should still have some crunch to them. I cook mine in 1 stick of salted butter.
Once done then I add 2 cans of low sodium chicken broth.
Heat until very hot. In the mean time toast 8 slices of white bread in toaster or oven until light brown-use the cheapest bread that you can because it works better for this. In a large bowl crumb cornbread and toasted white bread.
Add veggies with broth and 2 tablespoons of Poultry seasoning.
Stir until mixed through. Pre- heat oven to 375 degrees. In a buttered 13×9 pan add cornbread stuffing and bake covered just until you smell it…about 20 minutes.
Bake uncovered for another 10 if you are like me and like the crunchy bits.
You can also bake in muffin pans for stuffing muffins. I do this sometimes because then I get lots of crunchy stuffing.Enjoy!
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