Cornbread
Cornbread Dressing
Cornbread (1 pan)
2-3 slices white bread
2-3 eggs
Chicken broth
Sage (1/3 box)
Onion salt
Salt and Pepper
Vegetable Oil
Crumble cornbread and bread into large bowl. Stir in eggs. Add enough chicken broth to make a moist mixture that will hold together without falling apart. Add sage, onion salt, and salt and pepper to taste. Spread cornbread mixture into oiled pan. (Sliced boiled eggs on top are optional.) Bake at 375 to 400 until edges brown.
Yellow Cornmeal Muffins
1 cup yellow cornmeal
1 cup all-purpose flour, sifted (or 1/2 self-rising)
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup oil or melted shortening
Mix all dry ingredients. Mix egg, milk, and oil. Add to dry ingredients. Beat by hand for 1-2 minutes. Bake at 425 degrees for 15-20 minutes. Makes 1 dozen.
Secret to good corn muffins is in the cooking. Heat small amount of oil (from the 1/4 cup) in each section of muffin pan until hot. (Put pan in when preheating oven. When oven reaches 425, pan and oil are ready.) Remove from oven and spoon-mixture into sections. Return to oven. These are good frozen. Great in vegetable soup!
Note: The best cornmeal is stoned ground.
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