Cornbread Stuffing
Cornbread Stuffing
Ingredients:
1 batch Edwards Mill Cornbread, cubed and dried, made ahead
1 loaf Texas toast, cubed and oven-dried
2 cups celery, chopped
1 onion, chopped
7 cup chicken stock or vegetable stock - salt and pepper to taste
5 eggs
1 teaspoon sage
1 teaspoon poultry seasoning
3 cloves garlic, minced
Directions:
Preheat oven to 350 degrees Fahrenheit
Spray shallow baking dish - set aside
In a skillet, saute celery and onion until translucent
In a large bowl, add the stock, sauteed vegetables, salt and pepper, eggs, seasonings, and garlic
Gently toss in cornbread and Texas toast
Pour in a baking dish
Bake 45 minutes or until cooked through
Serve with turkey
Comments
I sent the recipe for the cornbread, but I forgot one ingredient. I’m gonna start over.
Cornbread. Preheat your iron skillet to 400° ingredients for every one cup of cornmeal add 1 teaspoon of salt., 1 teaspoon soda, one cup of buttermilk, 1 tablespoon of oil or bacon grease, one egg mix until blended, but don’t over mix cook for about 25 to 30 minutes but check. For my skillet I use two or three times this recipe.
Enjoy!!
I believe that the recipe for the cornbread is as follows for every one cup of the cornmeal you use 1 teaspoon of soda, 1 teaspoon of salt, one cup of buttermilk one egg when I use my iron skillet I double or even triple this recipe
Your page indicated you had a recipe for your cornbread (just plain cornbread) using your Yellow Corn Mean. Unfortunately it doesn’t seem to be available. Is there not on??