Wednesday, November 12, 2008

Cornbread Stuffing

Everyone has their own version of this Thanksgiving staple. This is the recipe that David's mom used, so I make it at least once a year for him.

Corn Bread
2 cups flour
6 teaspoons baking powder
1 and a half teaspoons salt
2 cups cornmeal
4 eggs
2 cups milk
1/2 cup cooking oil

Heat oven to 425. Grease a 9x13 baking pan. Mix dry ingredients. Beat eggs just enough to blend yolks and whites. Stir milk and oil into eggs. Add dry ingredients and stir to blend thoroughly. Pour into greased pan and bake 25 minutes or until toothpick inserted in middle comes out clean.

Prepared cornbread
1/2 medium onion, chopped
1 rib celery, chopped
2 eggs, beaten
1 can chicken broth
1 and 1/2 teaspoons baking powder
2 tablespoons sage
Milk, enough to make mixture mushy
Salt and Pepper to taste

Crumble the cornbread into a large mixing bowl. Add the onion and celery and mix. Add remaining ingredients. Pour into 9x13 or larger baking dish. Bake at 325 for an hour.

1 comment:

Keetha said...

I'm so ready for the holidays. The Fiance and I are hosting Thanksgiving and I am so excited!

(Uh, my grandmother's making the dressing, though. All we have to do is order a smoked turkey breast, make green bean bundles, and a few desserts.)