| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 6 | Servings | |
INGREDIENTS
| 2 | c | White corn meal |
| 1 | c | Flour |
| 2 | c | Milk |
| 2 | tb | Shortening |
| 2 | tb | Baking powder |
| 1 | ts | Salt |
| 1 | Onion | |
| 2 | Eggs |
INSTRUCTIONS
Pepper to taste Make a batter of the cornmeal, flour, salt, baking powder, shortening (the oil from the baking fowl is generally used) and milk. Bake in a hot oven (400) until done, about half an hour. Then crumble the bread, add one medium sized onion, chopped fine, pepper and a little more salt. Break in the two eggs and wet with the juice from the baking chicken or turkey. The liver chopped fine and added to the dressing improves it, as does the addition of hard cooked egg. After mixing thoroughly, put the mixture on one side of the baking dish and roast with the fowl until brown. When basting the fowl, baste the dressing also to keep it moist and to improve the flavor. This amount will serve 12 persons. From: 200 years of Charleston Cooking 1930 Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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