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Corn-Bread Stuffing Recipe

Tuesday, December 29, 2009

                                                        Corn-Bread Stuffing Recipe

Corn-Bread Stuffing Recipe Ingredients

1-1/2 cups cornmeal
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 teaspoons baking powder
2 eggs
1 pint milk (2 cups)
1/4 cup melted butter
1 pound seasoned, bulk-type, breakfast sausage
2 tablespoons bacon fat
4 medium-sized onions, finely chopped
4 celery stalks, finely chopped
1/2 teaspoon dried sage
1/2 teaspoon dried leaf thyme
1 teaspoon salt
Dash of freshly ground black pepper

Corn-Bread Stuffing Recipe Cooking Tips

Preheat oven to 450F (230C). Grease a 13" x 9" baking pan. In a large bowl, combine
cornmeal, flour, sugar, 1 teaspoon salt and baking powder. Stir in eggs, milk and melted
butter until blended. Spread in greased baking pan. Bake 30 minutes. Cool. Crumble
cooled corn bread. In a medium-sized skillet, brown sausage over low heat until cooked
through, breaking it into pieces with a fork. Add crumbled corn bread; remove from
heat. In another skillet, heat bacon fat. Add onions and celery. Saute until tender. Add to
corn bread mixture. Add remaining seasonings. Use mixture to stuff a 12- to 15-pound
turkey Corn-Bread Stuffing Recipe.


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