New York Times
Savory Cornbread Stuffing
Author:Martha Rose Shulman
21 Ingredients
40 mins
I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.
Serves
1
Serves
1
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