Mom's cornbread stuffing
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Mom's cornbread stuffing
  Cornbread    Stuffing    Dressings  
Last updated 6/12/2012 1:01:52 AM. Recipe ID 25246. Report a problem with this recipe.
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      Title: Mom's cornbread stuffing
 Categories: Dressings
      Yield: 6 Servings
MMMMM-------------------------CORN BREAD------------------------------
    1/4 c  Cornmeal, yellow
    1/4 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      1 tb Flour
      1 c  Buttermilk
      1    Egg
      1 tb Salad oil

      3    Celery stalks
      1    Onion, chopped
      3    White or whole wheat bread
      3    Eggs, hard boiled (optional)
      3    Eggs, raw, beaten slightly
      1 ts Salt, or to taste
    1/8 ts Ground pepper, or to taste
      1 tb Ground dry sage, or to taste
      1 c  Or more Chicken/turkey broth
   CORNBREAD: Mix dry ingredients. Separately mix buttermilk and
  egg. Pour liquid ingredients into dry ingredients and mix thoroughly
  but do not beat. Preheat 1 tbl. salad oil to VERY HOT in an oven
  proof skillet or cake pan. Bake in a preheated 450 degree oven for 10
  to 12 minutes. remove from pan and set aside to cool.
  DRESSING: Cook celery and onion in a small amount of the broth until
  tender. DO NOT DRAIN.  Set aside.  This can be done the day before and
  refrigerated. Toast two or three slices of bread until crisp all the
  way through. Crunble cornbread and toasted bread into a large bowl.
  Add celery, onion and the water they were cooked in, then add the
  chopped hard boiled eggs if desired.  Beat raw eggs and add to
  mixture. Start adding broth. How much you add is how dry or wet
  finished dressing will be. Add seasonings and mix.
  Pour into greased baking pan and cook in a 350 degree oven for 35 to
  45 minutes or until nicely browned.

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Recipe ID 25246 (Apr 03, 2005)

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