Corn Bread Stuffing - CD Recipes - CookingDistrict.com
Cooking District Recipes

Corn Bread Stuffing

Phito by the queen of subtle
Categories: Southern, Stuffings
Phito by the queen of subtle
Step 1
1.5 cup corn meal
2 cup all purpose flour
2 tbsp sugar
1 tsp salt
4 tsp baking powder
2 whole eggs
2 cup milk
4 tbsp bacon drippings
CORNBREAD:

Preheat oven to 450F. Grease 2-9inch square pans. Sift dry ingredients and place into a bowl. Stir in lightly beaten eggs, milk and bacon drippings until well mixed. Spread in baking pans and bake for 30 minutes. Cool and then crumble cornbread.
Step 2
1 lb sausage meat
4 whole onions - medium
4 whole celery stalks
1/2 tsp sage
1/2 tsp thyme
1 tsp salt
dash fresh ground pepper
STUFFING:

Remove sausage meat from casings. Fry sausage meat over low heat until lightly browned. Add crumbled corn bread and mix together. Remove from heat. Cook the chopped onions over medium heat in bacon fat or butter until soft. Add to the mixture then add chopped celery and remaining ingredients mix thoroughly.
Notes

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