CORNBREAD STUFFING

Cornbread Stuffing image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 10

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : ServingSize 1 Serving

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