Yield: 16 servings
Measure | Ingredient |
---|---|
¾ cup | Enriched Corn Meal (Aunt Jemima or Quaker) |
¼ cup | All-purpose flour |
1 tablespoon | Sugar |
2 teaspoons | Baking powder |
¼ teaspoon | Salt |
1 \N | Egg |
½ cup | Milk |
¼ cup | Margarine or butter; melted |
3 cups | Soft bread cubes |
½ pounds | Bulk pork sausage cooked and drained |
1 cup | Chopped apple |
½ teaspoon | Sage, crushed |
⅛ teaspoon | Pepper |
½ cup | Chopped onion |
¼ cup | Margarine or butter |
1 teaspoon | Chicken bouillon granules |
1¼ cup | Warm water |
1 \N | Egg |
CORN BREAD
HARVEST APPLE DRESSING
CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine ¾ cup Aunt Jemima or Quaker Enriched Corn Meal, ¼ cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder and ¼ teaspoon salt. Combine egg, ½ cup milk, and ¼ cup melted margarine or butter. Add to corn mixture; mix just until dry ingredients are moistened. Pour into prepared pan. Bake about 30 minutes or until golden brown. Cool on wire rack.
DRESSING: Heat oven to 350 F. In large bowl, crumble Corn Bread. Add bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in margarine until tender; add to corn bread mixture. Stir bouillon granules into warm water; add to corn bread mixture. Stir in egg.
(For moister dressing, stir in additional water.) Spoon into 2-qt.
casserole. Cover;* bake 45 minutes or until heated through. Serve with chicken, turkey, ham or pork.
SIXTEEN ½ CUP SERVINGS
*NOTE: At this point, dressing may be refrigerated several hours or overnight. Increase baking time to about 1 hour.
NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 13 g * protein 4 g * fat 9 g * calcium 51 mg * sodium 300 mg * cholesterol 40 mg * dietary fiber 1 g
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias