Reviewed: Jan. 26, 2012

This was the first time I've ever made cornbread stiffing and it was the best I've had since Granny made it!!!! Great recipe.

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Reviewer:

Muffin

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Raytown, Missouri, USA

Reviewed: Jan. 3, 2012

Hmmmm way too many spices, ended up being HEAVILY spiced. I used half the amount called for and was still a bit much, would cut spices to quarter, with exception of salt, and use 1-1/2 cups broth instead

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Reviewer:

Lucky

Reviewed: Nov. 26, 2011

Very good... Oregano flavor slightly overpowering and you should definitely bake for 20-30 minutes longer after mixing in cornbread.

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Reviewer:

avenab

Reviewed: Nov. 26, 2011

This was really good. I used veggie broth instead of chicken stock. The flavor was great. My boyfriend pretty much ate the whole batch overnight while I was sleeping. Definitely making this again.

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evilsharon

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 25, 2011

No one ate the standard stuffing. Unfortunately, my fiancee is finding out what a great cook I am.... Might want to cut back a tad on the cayenne pepper though

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sabbith

Living In: Concord, Ohio, USA

Reviewed: Nov. 24, 2011

This is definately Not Southern style! The only veggies that a true southern cook adds are, onions and celery that have been sauted in butter. Also the only spices that should be added are, salt,ground black pepper, and Sage

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Reviewer:

paula p

Reviewed: Nov. 21, 2011

This recipe had good flavor & I liked how you are able to make the texture you want. However, it wasn't my favorite. I probably won't make it again so I'm giving 3 out of 5 stars.

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krmom4

Reviewed: Nov. 28, 2010

Very good recipe and its easy. I put a little to much red pepper in it but it was still good with a little POW!

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Reviewer:

Howie

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Cooking Level: Intermediate

Living In: Maryville, Tennessee, USA

Reviewed: Nov. 26, 2010

Great recipe. To make it heartier I add a pound of ground sausage, just brown it separate and drain then mix in and put the dish in the oven on 350 for 15 to 20 minutes to brown the top and to remove some of the moisture because the original recipe comes out a bit moist for my liking.

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Reviewer:

Cornett53

Reviewed: Nov. 25, 2010

Okay, this is a great recipe for the cornbread itself. You can even make it Parve!! But being from the south, I know this recipe does not cut it. It can be salvaged. Here is what I did. First of all, leave out the green pepper! Once you have combined the cornbread and broth mixture, add two beaten eggs. Put it back in the oven at 400 degrees for about 20- 30 minutes! I do love the spice the cayenne pepper adds to this recipe. Good luck!

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