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Categories:
cornmeal yellow baking soda baking powder salt flour buttermilk eggs vegetable oil celery stalks onions whole wheat bread eggs eggs salt black pepper sage ground chicken broth
Viewed: 33 - Published at: 6 years agoIngredients
- 1/4 cup cornmeal yellow
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon flour, all-purpose
- 1 cup buttermilk
- 1 each eggs
- 1 tablespoon vegetable oil
- 3 each celery stalks
- 1 each onions chopped
- 3 slices whole wheat bread
- 3 large eggs hard boiled, optional
- 3 large eggs raw, beaten slightly
- 1 teaspoon salt or to taste
- 18 teaspoon black pepper or to taste
- 1 tablespoon sage ground
- 1 cup chicken broth
Method
- 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.
- Crumble 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 350F (180C) oven for 35 to 45 minutes or until nicely browned.
