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Nutritional Info
  • Servings Per Recipe: 80
  • Amount Per Serving
  • Calories: 227.4
  • Total Fat: 17.9 g
  • Cholesterol: 29.0 mg
  • Sodium: 653.3 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Cornbread Stuffing calories by ingredient
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Cornbread Stuffing

Submitted by: GILLIEA

Introduction

This recipe will make 4 13x9 pans, about 20 1/2 cup servings per pan. Freezes well, just mix, skip the final bake and freeze for upto 2 weeks. Then thaw, and continue with final bake. This recipe will make 4 13x9 pans, about 20 1/2 cup servings per pan. Freezes well, just mix, skip the final bake and freeze for upto 2 weeks. Then thaw, and continue with final bake.
Number of Servings: 80

Ingredients

    4 boxes"Jiffy" Corn Muffin Mix, prepared (with milk and eggs
    4 pkgs"Corn kit" Cornbread Mix, prepared (with milk & eggs
    4 pkgs Martha White Cornbread Mix, prepared (with milk & eggs
    4 pkgs Texas Sweet Cornbread Mix, prepared (with milk & eggs
    Celery, raw, 2 cup, diced
    Onions, raw, 1.5 cup, chopped
    Egg, fresh, 6 large
    *Blue Bonnet Light Margarine, 12 tbsp
    Salt, 1 tbsp
    Pepper, black, 1 tbsp
    Poultry seasoning, 2 tbsp
    6 cans Campbell's Cream of Chicken Soup (98% fat free)
    Chicken Broth, 4 can (10.75 oz)

Directions

In a large frying pan, over medium heat, melt margerine and add chopped onion and celery,"sweat" over medium heat, stirring occasionally until veggies appear clear. Preheat oven to 375. Prepare each brand of cornbread according to individual packge directions & bake each brand in a sepertae 13 x 9 pan. Pan is done when a toothpick inserted in the center comes out clean. Cook times will vary from 20 to 30 minutes. Chop cornbread into small peices with a metal spatula or sharp knife. Put cornbread in a large bowl (or two) and blend. Add 6 Hard boiled, chopped eggs and cooked onions and celery. Blend. Add salt, pepper & poulty seasoning, stir. Blend in cream of chicken soup & chicken broth. Spread stuffing into 4 seperate 13 x 9, bake at 375 for 30 to 45 minutes, or until golden brown.

Serving Size: makes 80 1/2 cup servings

Number of Servings: 80

Recipe submitted by SparkPeople user GILLIEA.






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