Lynda's "Blue Ribbon" Corn Bread
A Uncategorized recipe with egg, plus 2 tbsp milk, flour. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
Place crumbled cornbread and bread in large bowl and sprinkle lightly with salt, pepper and poultry seasoning.
yellow corn meal(1 c)salt(1 tsp)or 6 c crumbled cornbread(5)salt pepper and poultry seasoningor 3 c crumbled biscuits or loaf bread stale or leftover(2) - 2
Pour approximately 2 to 2 1/2 cups hot broth over this mixture.
chicken broth(4 c) - 3
Let stand about 30 minutes or until you can "smush" it between your fingers.
- 4
Sauté chopped onions and celery in 1/2 cup broth until soft.
soft shortening bacon fat adds flavor(3 tbsp)to 1 1/2 c chopped onion(1)chopped celery(1 c)chicken broth(4 c) - 5
Add this to cornbread mixture.
yellow corn meal(1 c)or 6 c crumbled cornbread(5)or 3 c crumbled biscuits or loaf bread stale or leftover(2) - 6
Break eggs and beat, one at a time, and add to mixture.
egg(1)or 6 eggs depending on size(5) - 7
Add remaining broth and mustard.
chicken broth(4 c)prepared mustard(1 1/2 tsp) - 8
Beat well with spoon or fork.
- 9
Dressing should be fairly thin.
- 10
If too dry, you might add a little water or broth.
chicken broth(4 c) - 11
Place in baking dish and bake at 300° to 325° for about an hour.
baking powder(3 tsp) - 12
Check at about 45 minutes and if it is getting too dry, you might cover it loosely with aluminum foil for the remainder of cooking time.
- 13
Serve with Giblet Gravy.
Rate this recipe
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Lynda's "Blue Ribbon" Corn Bread
A Uncategorized recipe with egg, plus 2 tbsp milk, flour. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
13 steps- 1
Place crumbled cornbread and bread in large bowl and sprinkle lightly with salt, pepper and poultry seasoning.
yellow corn meal(1 c)salt(1 tsp)or 6 c crumbled cornbread(5)salt pepper and poultry seasoningor 3 c crumbled biscuits or loaf bread stale or leftover(2) - 2
Pour approximately 2 to 2 1/2 cups hot broth over this mixture.
chicken broth(4 c) - 3
Let stand about 30 minutes or until you can "smush" it between your fingers.
- 4
Sauté chopped onions and celery in 1/2 cup broth until soft.
soft shortening bacon fat adds flavor(3 tbsp)to 1 1/2 c chopped onion(1)chopped celery(1 c)chicken broth(4 c) - 5
Add this to cornbread mixture.
yellow corn meal(1 c)or 6 c crumbled cornbread(5)or 3 c crumbled biscuits or loaf bread stale or leftover(2) - 6
Break eggs and beat, one at a time, and add to mixture.
egg(1)or 6 eggs depending on size(5) - 7
Add remaining broth and mustard.
chicken broth(4 c)prepared mustard(1 1/2 tsp) - 8
Beat well with spoon or fork.
- 9
Dressing should be fairly thin.
- 10
If too dry, you might add a little water or broth.
chicken broth(4 c) - 11
Place in baking dish and bake at 300° to 325° for about an hour.
baking powder(3 tsp) - 12
Check at about 45 minutes and if it is getting too dry, you might cover it loosely with aluminum foil for the remainder of cooking time.
- 13
Serve with Giblet Gravy.
Rate this recipe
