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Corn Bread Stuffing
Corn Bread Stuffing
Brought to you by: Daniel W., Julian Middle School
This recipe's original author is unknown. I learned it from a cooking class I took at Oak Park's
This is not a simple recipe! I don't recomend trying it alone unless you have made it before. Be sure to set aside enough time to make it, as it can be quite time consuming.
U.S. to Metric and Metric to U.S.
3 Boxes Jiffy Corn Muffin Mix
1 Cup Milk
1-1/4 pounds andouille of kielbasa sausage
2 Tablespoons butter
1 Large onion, chopped
1 Bunch of green onions, chopped
1 Bunch of fresh parsely, chopped
4 Jalapeno chilies, seeded and thinly sliced
2 Tablespoons dried sage
2 Teaspoons salt
1-1/2 Teaspoons dried thyme, crumbled
1-1/2 Teaspoons dried oregano, crumbled
1-1/2 Teaspoons coarsly broken or half cracked black pepper
1 Teaspoon dried rosemary, crumbled
1 bay leaf, crumbled
4 large eggs, beaten
2 cups of chicken, turkey, or vegetable broth
This recipe will make about 16 servings but can be cut in half.
Prepare corn bread according to package instructions, using the muffin mix, the 3 eggs and the milk. This can be done a day in advance.
Sauté sausage in a skillet over medium-high heat until it begins to brown, it will take about 7 minutes. Add the butter and stir until melted. Add onion and green onions and sauté until tender, about 10 minutes. Mix in sparsley. Set aside.
Crumble corn bread into a large bowl. Add chilies, sage, salt, thyme, oregano, pepper, rosemary, bay leaf, and sausage mixture. (Can be prepared up to eight hours ahead of time. Cover with plastic and refrigerate. In any case, let stand 1 hour at room temperature before continuing).
Preheat oven to 325ºF. Butter a 13in x 9in baking dish (You can be a bit liberal here, use which pan you think will work). Add the beaten eggs and stock to corn bread mixture. Transfer to baking dish. Cover tightly with foil and bake for 30 minutes. Uncover and and bake until just dry to the touch, about 1 hour more. Serve.
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