CORN BREAD
1/4 c Cornmeal, yellow
1/4 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 tb Flour
1 c Buttermilk
1 Egg
1 tb Salad oil
DRESSING
3 Celery stalks
1 Onion, chopped
3 White or whole wheat bread
3 Eggs, hard boiled (optional)
3 Eggs, raw, beaten slightly
1 ts Salt, or to taste
1/8 ts Ground pepper, or to taste
1 tb Ground dry sage, or to taste
1 c Or more Chicken/turkey broth
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. Crunble 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 350 degree oven for 35 to 45
minutes or until nicely browned.
From
Yields
6 Servings