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Categories:
cornmeal baking powder salt eggs buttermilk bacon stalks celery onion butter Bread turkey broth milk eggs salt poultry seasoning pepper
Viewed: 68 - Published at: 6 years agoIngredients
- 2 cups cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 3 cups buttermilk
- 2 tablespoons bacon drippings, melted or 2 tablespoons butter, can be substituted
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 2 tablespoons butter or 2 margarine
- 12 slices day-old stale bread, crumbled
- 2 1/4 cups turkey broth or 2 1/4 cups chicken broth
- 1 cup milk
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon poultry seasoning (can be a mixture of sage, thyme, margarine, rosemary)
- 1/4 teaspoon pepper
Method
- Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well.
- Place a well greased 10- inch cast iron skillet in a 450°F oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450°F for 35 minutes or until browned ( this makes a version of what is called cornbread in the USA). Cool; crumble cornbread into a large bowl.
- Saute celery and onion in butter until tender. Combine cornbread, sauteed vegetables, and remaining ingredients, mixing well; Spoon into a lightly greased 13x9x 2 inch baking pan. Bake at 450° F for 25 to 30 minutes.
