8 tb Butter; melted
1/3 c Water
1 c Onion; chopped
1 c Celery; chopped
6 c Crumbled corn bread
1 c Toasted bread crumbs
1 ts Marjoram
1/4 ts Thyme
1 ts Baking powder
5 Eggs
Salt and pepper
Heat 4 tablespoons butter and one-third cup water in a
large skillet. Add the onion and celery and cook until
the water is evaporated, but don’t allow the
vegetables to brown. Combine the crumbled corn bread
and the bread crumbs with the vegetables. Add
remaining butter and marjoram, thyme and baking
powder. Mix well with a fork (not a spoon, to keep
the stuffing loose).
Add eggs, and salt and pepper to taste. Mix thoroughly
again with a fork. Place in a greased baking dish and
bake at 350 degrees until golden brown, about 30
minutes.
Serves 8 to 10.
Nutritional analysis per serving: 612.4 calories; 26.5
grams total fat; (10.5 grams saturated fat); 15.0
grams protein; 77.7 grams carbohydrates; 217
milligrams cholesterol; 1,383 milligrams sodium.
Louisville Courier Journal, November 12, 1996
Yields
8 Servings