Cornbread Stuffing Recipe

With the Holidays just around the corner we are all looking for that special dish which our guests will be talking about until the next Thanksgiving. Mine is just the best Southern cornbread stuffing around. It is very simple to make and I also make a gluten free version of it depending on who is coming to dinner. The difference between the regular cornbread stuffing and the gluten free is nominal so your guests will not notice which version you make.

It is however important to know the dynamic of people coming to dinner if you have children I suggest you use mild sausage with a hint of cayenne and sage but if you have adults I like to turn up the heat with hot sausage, sage, cayenne pepper and hint of Dijon.

Last year I had my dear friends who were visiting from Korea over for Thanksgiving. Korea is such a polite culture, I was concerned they would be stuck eating foreign dishes, liking nothing but still being polite and thanking me. Thank goodness for the cornbread stuffing it was a hit. I have yet to find a culture it is not popular with. I can also make a vegetarian version too.

1- package of Sausage. Remove sausage from skin and fry in a pan until thoroughly cooked.

1/2 yellow onion Chopped

1- red pepper chopper

4-Cobs of Corn

1-clove of garlic (optional)

4- ears of corn on the cob cooked and the corn removed from cob.

5-8 green onions

1- box of gluten free cornbread mix (Found at Walmart readily) or one box of Jiff cornbread mix

Salt and Pepper to taste.

I love this recipe because you can prep it the day before and it is just as fresh as if you made it the day you served it.

Cooked sausage and set aside to drain. (Skip this step for vegetarian corn bread stuffing).

Cook four cobs of corn and then cut the corn off the cobs. Set corn aside.

Place a tablespoon of olive oil in frying pan and fry yellow onions, garlic and red pepper until tender.

Mix cornbread according to instructions. And then add all of the ingredients into the cornbread mix including the corn with the exception of the green onions. Chop green onions and add them last.

Mix well and place in oven according to the directions on the mix.

This is the tricky part because you are cooking according to the instructions on the box/package but it will take a little extra time because of the ingredients. So cook according to the instructions for instance 350 degrees for 20 minutes. You will cook at 350 degrees for 20 minutes atleast. Then you will check your cornbread stuffing by putting a toothpick in it. If the toothpick comes out clean then the stuffing is done if not, continue cooking until you can place a toothpick in it and remove it clean. Don't forget to watch your cornbread because it burns easily as everything but the cornbread is basically already cooked. So watch it carefully and it will turn out perfect.

It sounds more difficult then it actually is and everyone loves my cornbread stuffing because it has so many beautiful colors in it and tastes so different from anything they have ever had. I love it because it is so simple to make.

This is the best cornbread stuffing recipe in the world however if you have all adults and the inclination you can also add shrimp. I reserve oysters for my more traditional Thanksgiving stuffing recipe.

Gluten free corn bread mix can be used substituting for home made corn bread or corn bread mix. The sausage and egg can be taken out and more vegetables and broth utilized to obtain the consistency needed to make your cornbread. This recipe is as versatile as the audience for which it is intended.

Happy Thanksgiving!