Corn Bread Stuffing - CD Recipes -
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

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

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.


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