Mary Evelyn's Cornbread Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2C Corn meal (non-rising)1-2C Water5C Chicken stock3 Eggs, scrambled (not cooked!)1-2 Scallions, chopped OR1/2 Onion, chopped finely1T Salt1t Pepper
Mix sufficient water to make a slurry with the corn meal.
Pour into large shallow baking dish.
Bake 350 degrees until golden brown-this will not rise, it will be a very thin, very hard flatbread.
Let bread cool, then break up into small pieces into a large bowl.
Cover corn meal with chicken stock and allow to soak up stock overnight. It will expand as it soaks up the stock.
THE NEXT DAY--2 1/2 HOURS BEFORE SERVING:
Mash cornbread well with potato masher.
Leave no lumps!
Scramble eggs well with fork and pour into cornbread mixture. Mix well.
Add scallions (makes a prettier finished dish) or onions.
Add salt and pepper to taste ... it DOES need salt as it will be bland otherwise.
Mix well.
Bake in 325-350 degree oven until a knife inserted comes out clean and top is golden brown.
Allow to sit for at least 5-10 minutes before cutting.
Serve with cranberry sauce/relish. Yum!
Number of Servings: 12
Recipe submitted by SparkPeople user TAMPALARK.
Pour into large shallow baking dish.
Bake 350 degrees until golden brown-this will not rise, it will be a very thin, very hard flatbread.
Let bread cool, then break up into small pieces into a large bowl.
Cover corn meal with chicken stock and allow to soak up stock overnight. It will expand as it soaks up the stock.
THE NEXT DAY--2 1/2 HOURS BEFORE SERVING:
Mash cornbread well with potato masher.
Leave no lumps!
Scramble eggs well with fork and pour into cornbread mixture. Mix well.
Add scallions (makes a prettier finished dish) or onions.
Add salt and pepper to taste ... it DOES need salt as it will be bland otherwise.
Mix well.
Bake in 325-350 degree oven until a knife inserted comes out clean and top is golden brown.
Allow to sit for at least 5-10 minutes before cutting.
Serve with cranberry sauce/relish. Yum!
Number of Servings: 12
Recipe submitted by SparkPeople user TAMPALARK.
Nutritional Info Amount Per Serving
- Calories: 128.1
- Total Fat: 2.9 g
- Cholesterol: 49.3 mg
- Sodium: 746.0 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.4 g
- Protein: 5.4 g
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