Post by Carolyn on Feb 20, 2004 20:36:03 GMT -5
Cornbread Dressing (Cakegirl)
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1 cup white cornmeal
1 cup flour
3/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 beaten egg
1 1/2 cups buttermilk
4 tablespoons bacon grease, divided
1 medium-sized onion, minced
1 rib celery, minced
1 teaspoon poultry seasoning or sage (or to taste)
Turkey or Chicken broth
Mix together cornmeal, flour, baking soda, baking powder, salt and pepper. Stir in beaten egg and enough buttermilk to give the mixture a thick, pouring consistency (about 1 1/2 cups). Heat 2 tablespoons bacon grease in a large black skillet; when smoking hot, pour the batter in and set on the bottom rack of a preheated 350 degree oven. Bake 5 minutes there, then move up to middle rack for 15 to 20 minutes more, or until crispy brown. Turn out on a cake rack. When cold, crumble thoroughly in a large pan or bowl.
Saute onion and celery in 2 tablespoons bacon grease until soft. Add to cornbread crumbs; sprinkle in poultry seasoning. Moisten the mixture with broth, making it just sticky enough to shape into patties. Taste and adjust the seasonings if necessary. Spoon the dressing into the turkey's cavity to cook along with the bird, or shape it into about 20 small patties and bake at 350 degrees until rich brown and crusty (20 to 30 minutes).
Contributed by Southern Food to
Best of the Best from Kentucky Cookbook
What if the Hokey-Pokey really is what it's all about?
~~Lori~~
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1 cup white cornmeal
1 cup flour
3/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 beaten egg
1 1/2 cups buttermilk
4 tablespoons bacon grease, divided
1 medium-sized onion, minced
1 rib celery, minced
1 teaspoon poultry seasoning or sage (or to taste)
Turkey or Chicken broth
Mix together cornmeal, flour, baking soda, baking powder, salt and pepper. Stir in beaten egg and enough buttermilk to give the mixture a thick, pouring consistency (about 1 1/2 cups). Heat 2 tablespoons bacon grease in a large black skillet; when smoking hot, pour the batter in and set on the bottom rack of a preheated 350 degree oven. Bake 5 minutes there, then move up to middle rack for 15 to 20 minutes more, or until crispy brown. Turn out on a cake rack. When cold, crumble thoroughly in a large pan or bowl.
Saute onion and celery in 2 tablespoons bacon grease until soft. Add to cornbread crumbs; sprinkle in poultry seasoning. Moisten the mixture with broth, making it just sticky enough to shape into patties. Taste and adjust the seasonings if necessary. Spoon the dressing into the turkey's cavity to cook along with the bird, or shape it into about 20 small patties and bake at 350 degrees until rich brown and crusty (20 to 30 minutes).
Contributed by Southern Food to
Best of the Best from Kentucky Cookbook
What if the Hokey-Pokey really is what it's all about?
~~Lori~~