I alternate stuffing recipes every year but I thought I would share this favorite of mine with fans. I have a secret love for southern food, I think it's due to the fact that I live where it's very cold and want a taste of how the other half lives. This recipe is pure Southern goodness with a mix of the warm, comfort, which is perfect for this climate.

Corn Bread Stuffing

Make corn bread ahead of time

Ingredients

1 cup self-rising cornmeal

1/2 cup self-rising flour

3/4 cup buttermilk

2 eggs

2 tbs vegetable oil

Preheat oven to 350 degrees F. Combine all ingredients and mix. pour batter into a greased baking dish and back for 20 to 25 minutes. Let cool before crumbling for stuffing.

Ingredients

7 slices oven-dried white bread

1 sleeve saltine crackers

8 tbs butter

2 cups chopped celery

1 large chopped onion

7 cups chicken stock

1 tsp salt

fresh ground black pepper

5 eggs beaten

Preheat oven to 350 degrees F. In a large bowl combine crumbled cornbread, dried white bread slices, and saltines, then set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, about 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock mix well then add beaten eggs and mix. Pour mixture into greased pan and bake until dressing is cooked through, about 45 minutes.

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