Who has the best cornbread stuffing recipe?

what is your recipes ingredients?Who has the best cornbread stuffing recipe?
Paula Deen has the best!!!





http://www.foodnetwork.com/food/recipes/鈥?/a>





Southern Cornbread Stuffing Recipe courtesy Paula Deen





Cornbread, recipe follows


7 slices oven-dried white bread


1 sleeve saltine crackers


8 tablespoons butter


2 cups celery, chopped


1 large onion, chopped


7 cups chicken stock


1 teaspoon salt


Freshly ground black pepper


1 teaspoon sage (optional)


1 tablespoon poultry seasoning (optional)


5 eggs, beaten





Preheat oven to 350 degrees F.


In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.


Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.





Cornbread:


1 cup self-rising cornmeal


1/2 cup self-rising flour


3/4 cup buttermilk


2 eggs


2 tablespoons vegetable oil





Preheat oven to 350 degrees F.


Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.


To serve, cut into desired squares and serve with butter.


Yield: 6 to 8 servingsWho has the best cornbread stuffing recipe?
I have the best, but I can't share its a family recipe. Sorry!
Emeril does. I've tried one of his recipes from a few years ago and OMG!!!
Cornbread stuffing





INGREDIENTS


6 cups crumbled cornbread


3 cups soft bread crumbs


4 ounces butter


2 cups onion, chopped


2 cups finely chopped celery


3 to 4 cups chicken broth


2 cups chicken, diced, optional


1 heaping tablespoon dried sage, crumbled


1 1/2 teaspoons dried leaf thyme, crumbled


1 teaspoon dried marjoram, crumbled


1/2 teaspoon dried rosemary, chopped


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


2 eggs, lightly beaten


PREPARATION:


Heat oven to 400潞F. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, saut茅 the onion and celery in butter until tender. Do not brown. Combine the saut茅ed vegetables with the bread mixture.


Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10'; x 15';. Bake for 20 to 30 minutes.





Oyster Cornbread Stuffing





INGREDIENTS:


2 cups chopped onion


3 cups chopped celery


1 cup butter or margarine


1 pint oysters in liquid, drained %26amp; chopped (reserve liquid)


4 cups herb-seasoned stuffing cubes


4 cups cornbread crumbs


1 cup pecans, chopped


3 teaspoons sage


1 1/2 teaspoons thyme


salt and pepper, to taste


3 cans chicken broth or homemade


PREPARATION:


Saute onion and celery in butter or margarine. Mix all ingredients together well and pour in a buttered baking dish. Cover with foil; bake at 325掳 for 35 to 45 minutes. Remove foil and brown.