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Recipe Name: Aiken County Corn Bread Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 6

2 Cup(s) White corn meal
1 Cup(s) Flour
2 Cup(s) Milk
2 Tablespoon(s) Shortening
2 Tablespoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Onion
2 Eggs
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

Nutrition (calculated from recipe ingredients)
Calories: 383
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 70.9mg
Sodium: 942mg
Potassium: 264.2mg
Carbohydrates: 64.7g
Fiber: 3g
Sugar: 5.9g
Protein: 10.9g

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