juju
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Member since 5/05 6747 total posts
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Re: cornbread stuffing...
There was another post about thanksgiving favorites and here is mine:
Southern Version-Cornbread Stuffing
Crumbled Corn Bread (recipe to follow)
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
1 large green Bell pepper, Chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 tablespoon sage seasoning
1 tablespoon poultry seasoning
1 tablespoon thyme
1 sleeve of saltine crackers (optional...my mother doesnt use it)
5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery, bellpepper and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage,thyme and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread Recipe:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
Note: For a short cut and if you do not have that much time.....I have used Store bought 8 Corn Muffins from the bakery. I did this once when we flew in and spent thanksgiving at the IL's. I didnt want to take over the whole kitchen for many hours. It tasted just as good!
Another Note: I have also used Muffin Pans to bake the cornbread dressing. I like it like this b/c the top comes out crispier but yet the inside is moist.
Message edited 11/13/2006 6:48:59 PM.
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