| 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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