Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | ---cornbread ingredients--- |
1½ cup | Yellow cornmeal |
½ cup | Flour |
¾ teaspoon | Salt |
1 teaspoon | Sugar; optional |
4 teaspoons | Baking powder |
2 \N | Eggs |
½ cup | Oil |
1 cup | Milk -rest of recipe--- |
\N \N | Poultry seasoning |
\N \N | Pepperidge Farm Herb Seasoning Dressing, not quite one pkg. |
\N \N | Celery salt |
\N \N | Rubbed sage |
\N \N | Garlic powder |
\N \N | Pepper; lots, to taste |
2 \N | Eggs; hard boiled |
\N \N | Chopped celery |
2 cans | Chicken broth or granules |
For the Cornbread:
Mix all the dry ingredients, then add the wet ingredients. Use hand mixer on medium to mix . Pour into greased pans or muffin tins. (glass pan is not good). Bake at 450 F.
For the stuffing:
Crumble cornbread and mix all dry ingredients the night before. Cover and let sit overnight. Mix in broth, eggs and celery. Cover with foil and bake at 350 F.
NOTES : This recipe is from my grandma in-law.
Recipe by: Phyllis MacDaniel
Posted to MC-Recipe Digest V1 #789 by Lynn Cage <ltcage@...> on Sep 18, 1997