Aiken County Corn Bread Dressing
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Aiken County Corn Bread Dressing
  Corn    Bread    Dressings  
Last updated 6/12/2012 12:41:54 AM. Recipe ID 773. Report a problem with this recipe.
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      Title: Aiken county corn bread dressing
 Categories: Breads
      Yield: 6 Servings
 
      2 c  White corn meal
      1 c  Flour
      2 c  Milk
      2 tb Shortening
      2 tb Baking powder
      1 ts Salt
      1    Onion
      2    Eggs
 
  Pepper to taste
  
  Make a batter of the cornmeal, flour, salt, baking powder, shortening
  (the oil from the baking fowl is generally used) and milk. Bake in a
  hot oven (400) until done, about half an hour. Then crumble the
  bread, add one medium sized onion, chopped fine, pepper and a little
  more salt. Break in the two eggs and wet with the juice from the
  baking chicken or turkey. The liver chopped fine and added to the
  dressing improves it, as does the addition of hard cooked egg. After
  mixing thoroughly, put the mixture on one side of the baking dish and
  roast with the fowl until brown. When basting the fowl, baste the
  dressing also to keep it moist and to improve the flavor. This amount
  will serve 12 persons.




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Recipe ID 773 (Apr 03, 2005)

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