| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | American | American, Breads, Texas cooki, Side dish, Holiday coo | 1 | Servings |
INGREDIENTS
| —cornbread ingredients— | ||
| 1 1/2 | c | Yellow cornmeal |
| 1/2 | c | Flour |
| 3/4 | ts | Salt |
| 1 | ts | Sugar; optional |
| 4 | ts | Baking powder |
| 2 | Eggs | |
| 1/2 | c | Oil |
| 1 | c | Milk -rest of recipe— |
| Poultry seasoning | ||
| Pepperidge Farm Herb Seasoning Dressing, not quite one pkg. | ||
| Celery salt | ||
| Rubbed sage | ||
| Garlic powder | ||
| Pepper; lots, to taste | ||
| 2 | Eggs; hard boiled | |
| Chopped celery | ||
| 2 | cn | Chicken broth or granules |
INSTRUCTIONS
For the Cornbread: Mix all the dry ingredients, then add the wet ingredients. Use hand mixer on medium to mix . Pour into greased pans or muffin tins. (glass pan is not good). Bake at 450 F. For the stuffing: Crumble cornbread and mix all dry ingredients the night before. Cover and let sit overnight. Mix in broth, eggs and celery. Cover with foil and bake at 350 F. NOTES : This recipe is from my grandma in-law. Recipe by: Phyllis MacDaniel Posted to MC-Recipe Digest V1 #789 by Lynn Cage <ltcage@onr.com> on Sep 18, 1997
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