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Categories:
cornmeal milk water egg shortening vegetable oil onion stalks celery chicken broth egg egg cream of celery soup cream of chicken soup sage salt pepper
Viewed: 37 - Published at: 4 years agoIngredients
- 1 cup cornmeal
- 12 cup milk
- 12 cup water
- 1 egg (beaten)
- 1 tablespoon shortening
- vegetable oil
- 1 small onion (DICED)
- 4 stalks celery (DICED)
- 16 ounces pepperidge farm herb seasoned stuffing mix
- 3 (14 ounce) cans chicken broth
- 1 egg (boiled, chopped without yolk)
- 1 egg (beaten)
- 1 (10 1/2 ounce) can cream of celery soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 tablespoon sage (ADD MORE TO TASTE)
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- CORNBREAD DIRECTIONS.
- Preheat oven to 400F.
- In mixing bowl, combine cornmeal, milk, water, egg, and shortening; mix well.
- Add mixture to greased 9-inch baking pan.
- Cook 30 minutes at 400F (I usually make my cornbread a day ahead and let it set out overnight.
- stale cornbread seems to give it a better texture.
- ).
- DRESSING DIRECTIONS.
- Preheat oven to 350F.
- Add about 1/4 a can of chicken broth to a small saucepan.
- Add onion and celery.
- Cook on medium heat until boiling.
- Combine all ingredients in large bowl; mix well.
- Pour into baking pan.
- Cover and bake for 45 minutes.
