Corn Bread Stuffing

This corn bread is very similar to my other one, and as a matter of fact the only difference is sugar instead of honey, milk instead of whipping cream.

1 c corn meal

1 C flour

1 C milk

2 T sugar

4 tsp baking powder

1/2 salt

1/4 shortening

1 egg

Preheat oven to 400°. Mix dry ingredients first, then add others. Mix briskly for 1 minute. Pour into greased cast iron skillet or 8×8 pan for 22 minutes.

I leave out overnight to make stuffing.


3/4 C minced onion

1 1/2 C chopped celery with leaves

1 C butter

cut your corn bread into cubes and put half of them into skillet

2 tsp salt

1 1/2  tsp sage leaves

1 tsp thyme

1/2 tsp black pepper

Begin to sweat veggies in large frying pan until soft. Add half the bread cubes. Stir.

Turn into deep bowl and add rest of bread cubes.

Stuff bird. This will completely fill a 20 lb bird.

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