I went back into the magazine's archives and checked the test reports for this recipe, and these measurements are all correct. If you make the stuffing ahead of time, reheat in a 9x13 baking pan in the oven before serving.
From EatingWell: November/December 1994
This sturdy cornbread works well in stuffing.
2 Reviews for Cornbread Stuffing
Something is wrong. It looks like the flour and meal were doubled, but the rest of the cornbread recipe wasn't. Then the stuffing recipe is for the larger amount of cornbread.
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