Monday, November 15, 2010

Cornbread Stuffing

It will soon be time for all the tasty foods of the holidays. This is David's mom's stuffing recipe.

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.

No comments: