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
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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.
Yields
6 servings