large bowl, combine crumbled cornbread, dried white bread slices and
ntil golden and middle of cornbread is set.
Remove and
Prepare and bake an 8-inch square pan of Southern Style Cornbread. Cool and crumble into a large mixing bowl; set aside.
side.
Combine bread and cornbread into a large bowl. Pour
Make two recipes of cornbread according to the mix directions (
Preheat oven to 350\u00b0F. Prepare cornbread mix according to package directions. Let cool completely then crumble into a large bowl. Add toast and crackers. Set aside.
Melt butter in large skillet over medium heat. Add celery and onion, cover and cook until tender, about 5-10 mins. Add to cornbread mixture along with stock, sage and seasoning mix. Season. Add eggs and mix until combined. Transfer to a greased baking pan and bake until cooked through, about 45-60 mins.
Preheat oven to 350.
Crumble cornbread into a baking dish.
Mix in veggies and meat with hands (or spoon/fork)
Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a little more for a moist texture).
Bake for 15 minutes or until golden brown.
Preheat oven to 350\u00b0F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Mix milk, baking powder, salt, sugar and flour together.
Stir until smooth.
Then stir in the cornmeal.
Pour into hot, greased muffin pan or cornstick pan.
Makes 6 cornmeal muffins or 7 cornsticks.
Double recipe if more is needed.
Bake at 350\u00b0 for 10 to 15 minutes or until firm, then brown.
Cook onions and celery in small amount of water.
Crumble cornbread and bread together with fingers.
Add cooked rice.
Add celery, onions, apples, salt, pepper and poultry seasoning.
Add enough turkey stock or chicken broth to make a drop (sloppy) batter.
Add well beaten eggs.
Pour into a well greased 9 x 13-inch pan or baking dish.
Bake at 350\u00b0 for 1 hour till brown.
n large bowl.
Add cornbread, egg and sage.
Mix
Mom herself makes this sweet potato cornbread that is worth driving all
Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
arge bowl. Do not use cornbread mix (such as Jiffy) because
prepare 2 recipes of *scratch* cornbread; allow to sit on the
Sift flour, sugar, baking powder and salt; stir in corn meal. Add eggs, milk and shortening; beat until just smooth.
Pour into greased pan.
Bake at 425\u00b0 for 20 to 25 minutes.
I used the cornbread recipe in 1936-1943.
At that time, there was a grist mill across Highway 30.
The man delivered the meal.
econd bowl stir together mashed sweet potatoes and eggs.
Stir
To prepare Tex-Mex cornbread add 4 oz. can chopped
Cook onions and celery in butter over medium heat until tender.
Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.
Directions for cornbread:
Preheat oven to 350.<