The Best Cornbread Stuffing Recipe: Southern Cornbread Dressing With Gizzards

cornbread

🥗Healthier: whole grain cornbread

💰Cheaper: store-bought cornbread

Whole grain cornbread is more nutritious; store-bought is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine is often cheaper.

Rinse chicken gizzards well and boil them in a pot of water over medium heat for about 1 hour until tender.

In a large bowl, combine 1.5 cups cornmeal, 0.5 cups all-purpose flour, 0.25 cups sugar, and 1 teaspoon baking soda.

Add 3 tablespoons parsley flakes, 2 tablespoons sage, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons seasoning salt, and 1 teaspoon black pepper to the dry ingredients and mix well.

In a separate bowl, beat 3 eggs for about 2 minutes until well blended.

Add 1.5 cups buttermilk, the beaten eggs, and 1.5 sticks of melted butter to a large bowl and mix well.

Add 2.3 cups vegetable oil to the mixture and stir until combined.

Combine the dry ingredients with the wet ingredients, stirring until well blended. Adjust the consistency with more milk if necessary.

Pour the mixture into a large baking pan.

Bake at 350°F for about 45 minutes to 1 hour until set and golden brown.

Chop onions and red bell pepper finely for adding to the stuffing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens