Grandma's Real Homemade Stuffing

This stuffing is truly made from scratch with homemade buttermilk cornbread and plenty of fresh stuffing. Make this recipe with love and it will show.

Ingredients:

• Buttermilk Cornbread:
• 2 1/2 cups yellow cornmeal
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup flour
• 1 egg
• 2 cups buttermilk
• 2 tablespoons vegetable oil
• 2 teaspoon salt
• Stuffing:
• 12 slices white toast
• 1 1/2 green pepper, diced
• 2 large onions, diced
• 1 1/2 bags celery, diced
• 2 cans cream of celery soup
• Sage
• Pepper
• 5-6 eggs
• 3 sticks butter
• 1 tsp salt

Directions:

Buttermilk Cornbread: Preheat oven to 400 degrees and mix all dry ingredients together. In a separate bowl, mix buttermilk, egg and vegetable oil. Combine two mixtures together and pour into a heated and greased 10-12 inch skillet or pan. Bake 20-25 minutes. Stuffing: Saute vegetables in butter until soft. Using a large foil pan, crumble up cornbread and toast into pan. Pour sauteed items over cornbread and toast mixture then mix together. Add eggs and butter to mixture and mix again. Pour in cream of celery soup and enough hot water to moisten mixture. Add plenty of sage and pepper, salt and mix all together. Bake in a 400 degree oven 50-55 minutes or until brown and firm.

Number of Servings: 10-15