|
| Home
-> [Bakery, Breads, Cereals, Corn, Dressings, Pastry, Vegetables] -> [Aiken county corn bread dressing Recipe] |
| |
| |
Aiken county corn bread dressing
|
| Artist: |
_ |
| Categories: |
Bakery, Breads, Cereals, Corn, Dressings, Pastry, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| cup | White corn meal | | 1
| cup | Flour | | 2
| cup | Milk | | 2
| tbsp | Shortening | | 2
| tbsp | Baking powder | | 1
| tsp | Salt | | 1
| | Onion | | 2
| | Eggs |
|
Procedures:
| 1 | Pepper to taste make a batter of the cornmeal, flour, salt, baking powder, shortening (the oil from the baking fowl is generally used) and milk. | | 2 | Bake in a hot oven (400) until done, about half an hour. | | 3 | Then crumble the bread, add one medium sized onion, chopped fine, pepper and a little more salt. | | 4 | Break in the two eggs and wet with the juice from the baking chicken or turkey. | | 5 | The liver chopped fine and added to the dressing improves it, as does the addition of hard cooked egg. | | 6 | After mixing thoroughly, put the mixture on one side of the baking dish and roast with the fowl until brown. | | 7 | When basting the fowl, baste the dressing also to keep it moist and to improve the flavor. | | 8 | This amount will serve 12 persons |
|
|
|
| |
| |
| |
|
|
|
|
|
|