Mom's Cornbread Stuffing Recipe
Recipe
Ingredients
CORN BREAD
1/4 cup cornmeal, yellow
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp flour
1 cup buttermilk
1 egg
1 tbsp salad oil
DRESSING
3 celery stalks
1 onion, chopped
3 white or whole wheat bread
3 eggs, hard boiled (optional)
3 eggs, raw, beaten slightly
1 tsp salt, or to taste
1/8 tsp ground pepper, or to taste
1 tbsp ground dry sage, or to taste
1 cup or more chicken/turkey broth
Recipe
Preparation
ÿÿÿÿÿ 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.
Servings:
6
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Diet tips
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Foods containing allyl sulfides
( includes eschalot, chives and green onion)
The onion family of vegetables is high in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
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