Mom’s Cornbread Stuffing Recipe

Mom’s Cornbread Stuffing Recipe

Ingredients:

For the Corn Bread:
1/4 c of cornmeal (yellow)
1/4 tsp of baking soda
1 tsp of baking powder (Calumet)
1/2 tsp of salt
1 Tbsp of flour; sifted
1 c of buttermilk
1 pc of egg (large)
1 Tbsp of oil (salad)

For the Dressing:
3 pcs of celery (stalks)
1 pc of onion (medium); chopped
3 pcs of bread (whole wheat or white); toasted
3 pcs of eggs (hard boiled)
3 pcs of eggs (raw); slightly beaten
1 tsp of salt (or to taste)
1/8 tsp of ground black pepper (or to taste)
1 Tbsp of ground dried sage (or to taste)
1 c of broth (chicken or turkey)

Instructions:

(Corn Bread)
Combine cornmeal, baking soda, baking powder, salt, and flour; mix them well. Combine egg and buttermilk; pour onto the mixture of flour then mix them thoroughly.

Preheat a tablespoon of oil on a (cake) pan then pour the mixture inside. Bake inside preheated oven at 450 degrees F for 10-12 mins.

Take out from the heat and let it cool on the side.

(Dressing)
Cook onion together with celery in little broth till softened; set on the side. Crumble the bread and corn bread onto a bowl and add in the onion mixture, chopped cooked eggs (if preferred), and beaten eggs; mix them well.

Gradually add broth till arrived at a desired consistency. Add in the seasonings then mix them well.

Transfer on a buttered baking dish then bake at 350 degrees F for 35-45 mins till golden.

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