Side Dishes
Cornbread Stuffing
Description
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
Ingredients:
- 1/2 cup butter or margarine
- 3 medium celery stalks, chopped (1 1/2 cups)
- 3/4 cup chopped onion
- 9 cups cubed (1/2 inch) cornbread or soft bread
- 1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
- 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/8 teaspoon pepper
Directions:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
- In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
- Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.
