Kentucky corn-bread dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Butter; melted |
| ⅓ | cup | Water |
| 1 | cup | Onion; chopped |
| 1 | cup | Celery; chopped |
| 6 | cups | Crumbled corn bread |
| 1 | cup | Toasted bread crumbs |
| 1 | teaspoon | Marjoram |
| ¼ | teaspoon | Thyme |
| 1 | teaspoon | Baking powder |
| 5 | Eggs | |
| Salt and pepper | ||
Directions
Heat 4 tablespoons butter and one-third cup water in a large skillet. Add the onion and celery and cook until the water is evaporated, but don't allow the vegetables to brown. Combine the crumbled corn bread and the bread crumbs with the vegetables. Add remaining butter and marjoram, thyme and baking powder. Mix well with a fork (not a spoon, to keep the stuffing loose).
Add eggs, and salt and pepper to taste. Mix thoroughly again with a fork. Place in a greased baking dish and bake at 350 degrees until golden brown, about 30 minutes.
Serves 8 to 10.
Nutritional analysis per serving: 612⅖ calories; 26½ grams total fat; (10½ grams saturated fat); 15.0 grams protein; 77.7 grams carbohydrates; 217 milligrams cholesterol; 1,383 milligrams sodium.
Louisville Courier Journal, November 12, 1996