Mom's Cornbread Stuffing

* Exported from MasterCook *

MOM'S CORNBREAD STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CORN BREAD-----
1/4 c Cornmeal, yellow
1/4 ts Baking soda
1 t Baking powder
1/2 ts Salt
1 tb Flour
1 c Buttermilk
1 Egg
1 tb 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 t Salt, or to taste
1/8 ts Ground pepper, or to taste
1 tb Ground dry sage, or to taste
1 c Or more Chicken/turkey broth

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.



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