|EVERY FEW MINUTES|
|# 18 of 21||next recipe »|
|SOUTHERN CORN BREAD STUFFING - HIGH|
3/4 cup celery, chopped
1 cup onion, chopped
craisins or dried cranberries, to taste
2 cans chicken broth (add another can if you prefer)
sage or poultry seasoning, to taste (if desired)
2 hard boiled eggs, yolk removed, chopped
High-altitude dry stuffing cornbread ingredients:
1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
2 teaspoons baking powder
pinch of salt
2-4 tablespoons sugar
1 cup milk
1/4 cup oil
Set the oven to 425 degrees.
Grease a cast iron skillet with plain Crisco or butter-flavor Crisco. Let the skillet get warm in the oven until the grease melts. (Can also be done with a glass or metal pan.)
Meanwhile, mix the dry ingredients (corn meal, flour, baking powder, salt, sugar).
Then add the milk, oil, and egg and stir until the mixture is wet through.
Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.
Remove cornbread from the skillet or pan and set it aside to cool.
Lower the heat on the oven to 350 degrees.
While you allow the cornbread to cool, sauté the celery and onion in the butter until softened. Remove from heat.
Sprinkle the chopped hard-boiled eggs (no yolks) into the bottom of a 9x13 casserole dish. You want to put the hardboiled eggs on the bottom or they'll get dry when you bake the dressing.
Add half of the cooled and crumbled cornbread.
Sprinkle the celery and onion mixture, and the craisins evenly over the cornbread.
Add the rest of the cornbread. Mix lightly with the onions and craisins; try not to pick up any eggs.
Pour the chicken broth over the top and bake for 20 minutes or until heated throughout.
****This dressing is as yummy to eat as it is beautiful to look at! The hardboiled eggs are a requirement for dressing where I grew up in Mississippi.****
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