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Side Dishes

Savory Cornbread Stuffing

Cornbread crumbles and crushed crackers are the secrets to this delicious bake that’s guaranteed to have everyone coming back for seconds.

Serving Size:


Active Time:

20 min.

Total Time:

1 hr.


  • 1 pkg. (6.5 oz.) cornbread mix, like Betty Crocker
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 3 Tbs. butter
  • 1 tsp. ground sage
  • 1 Tbs. poultry seasoning
  • 1 sleeve saltine crackers (about 40), lightly crushed 
  • 7 slices light whole-wheat bread, toasted and cubed
  • 5 cups chicken stock
  • 1 cup egg substitute, like Egg Beaters


  1. Heat oven to 350°F. Prepare cornbread mix as package directs. Pour batter into greased 8″ round cake pan. Bake 16 min. or until done. Let cool completely; crumble.
  2. In large skillet over medium heat, cook celery and onions in butter 8 min. or until tender, stirring occasionally. Stir in sage and poultry seasoning. Remove from heat. 
  3. In large bowl, gently toss crackers, bread cubes and crumbled cornbread. Stir in chicken stock, egg substitute and onion mixture just until combined. Spoon cornbread mixture into greased casserole dish. Bake 45 min. or until golden brown.

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