Prep 40 mins
Cook 50 mins
From BH&G Heritage Cookbook, so I'll give the exact ingredients and proportions, but this is a recipe you can customize to your taste. No bread or packaged stuffing mixes yet so easy to make. And no vague directions to make your favorite cornbread mix cornbread. This one requires you to make the cornbread using the included recipe and it's well worth it. Prepare the cornbread way ahead and freeze to save time during your holiday gatherings. This one multiplies easily. The texture is perfect, not gummy since no bread. It's the real deal so give it a try this Thanksgiving.
- 1 cup chopped celery & leaves
- 1 cup chopped onion
- 2 cups chicken broth
- 2 beaten eggs
- 1 teaspoon poultry seasoning
- 1⁄4 teaspoon salt
- 1 1⁄2 cups plain yellow cornmeal (not self-rising or cornbread mix)
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups buttermilk
- 2 tablespoons melted bacon grease (best) or 2 tablespoons shortening or 2 tablespoons margarine
- 1 beaten egg
- Prepare Southern Corn Bread and cool.
- Cook celery and onion in broth for 5 minutes. Cool.
- Add vegetables w/ broth, poultry seasoning and salt to crumbled cornbread and mix thoroughly.
- IMPORTANT! Taste for seasoning and adjust BEFORE adding beaten eggs.
- Add eggs.
- Bake in 1 1/2 quart casserole dish at 325 degrees for 30-35 minutes or longer depending on your oven. It's done when toothpick inserted in center comes out clean.
- Can be doubled, tripled, etc as needed.
- Southern Corn Bread.
- In mixing bowl, thoroughly stir together:.
- 1 1/2 cups plain yellow cornmeal (not self-rising or cornbread mix).
- 1/2 cup all-purpose flour.
- 1 teaspoon baking soda.
- 1/2 teaspoon salt.
- Stir in:.
- 1 1/2 cups buttermilk.
- 2 tablespoon melted bacon grease (best)or shortening or margarine.
- 1 beaten egg.
- Pour batter into greased 9x9x2" baking pan. Bake at 400degrees for about 20 minutes.