Susan’s cornbread stuffing

Susan’s Cornbread Stuffing recipe

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1/2 cup onion, chopped
1/2 cup celery, chopped
Two 4-ounce cans green chile, diced
1 Tablespoon oregano
1 Tablespoon parsley
1-1/2 cups frozen corn
One 17-ounce can creamed corn
2 eggs
10 slices bacon, cooked and crumbled, or 2 smoked sausages, cooked and diced
Cornbread (see recipe)


Crumble and toast cornbread. Saute first 5 ingredients in butter for 10 minutes. Season with salt and pepper. Beat eggs. Add toasted cornbread, sauteed vegetables, corn, and bacon. Bake in a 9 x 13-inch pan or casserole (coated with non-stick spray) at 350 degrees for 45 to 60 minutes.

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