For the Cornbread: Mix all the dry ingredients, then add the wet ingredients. Use hand mixer on medium to mix . Pour into greased pans or muffin tins. (glass pan is not good). Bake at 450 F. For the stuffing: Crumble cornbread and mix all dry ingredients the night before. Cover and let sit overnight. Mix in broth, eggs and celery. Cover with foil and bake at 350 F. NOTES : This recipe is from my grandma in-law. Recipe by: Phyllis MacDaniel Posted to MC-Recipe Digest V1 #789 by Lynn Cage
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|Serving Size: 1 Serving (1942g)|
|Recipe Makes: 1|
|Calories from Fat: 1614 (48%)|
|Amt Per Serving||% DV|
|Total Fat 179.3g||239 %|
|Saturated Fat 37.8g||189 %|
|Monounsaturated Fat 85.4g|
|Polyunsanturated Fat 36.3g|
|Cholesterol 4234.9mg||1303 %|
|Sodium 4911.1mg||169 %|
|Potassium 2128.9mg||56 %|
|Total Carbohydrate 280.7g||83 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 267g|
|Protein 156.6g||224 %|
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Calories per serving: 3359
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