| Makes: | 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 55 minutes |
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Great stuffing for your Christmas or Thanksgiving turkey or chicken. This is an old time classic cornbread mixture where all you do is add your favorite meat to the dressing mix and serve it alone or stuff your favorite meat with it. |
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| Ingredients |
| 1 cup yellow cornmeal |
3/4 cup flour |
| 5 tsp baking powder |
3/4 tsp salt |
| 1 egg slightly beaten |
1 cup milk |
| 2 tbsp shortening or canola oil |
Ingredients to add to the cooked cornbread |
| 6 slightly toasted sliced bread |
2 cups celery finely chopped |
| 1 cup green onion with tops cut fine |
1/2 cup finely chopped onion |
| 1/2 cup minced parsley |
1/4 cup butter or margarine |
| 1 1/2 tsp salt (more or less to taste) |
1/4 tsp cayenne |
| 1/2 tsp black pepper |
1/2 tsp celery seed |
| chicken broth for texture |
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| Directions |
For the cornbread sift the cornmeal, flour, baking powder, and salt. Add the egg milk and shortening. Do not overbeat. Cook at 425 degrees for 25 minutes. This will yield 5 cups of cooked cornbread.
Add the rest of the ingredients to the crumbled cornbread and stuff your turkey or chicken for baking. After cooking the meat, remove stuffing and serve as a side with your meal.
Or you can add chicken and chicken broth to the mixture per taste and texture to create a delicious cornbread dressing. Bake 30 minutes at 350 degrees in a greased 8x8 pan. |
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