Рецепт Southern Corn Bread Stuffing - Highaltitude
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Ингредиенты
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Инструкции
- Set the oven to 425 degrees.Grease a cast iron frying pan with plain Crisco or possibly butter-flavor Crisco. Let the frying pan get warm in the oven till the grease melts. (Can also be done with a glass or possibly metal pan.)
- Meanwhile, mix the dry ingredients (corn meal, flour, baking pwdr, salt, sugar).
- Then add in the lowfat milk, oil, and egg and stir till the mix is wet through.
- Bake for 20-24 min, or possibly till a toothpick inserted in the center comes out clean.
- Remove cornbread from the frying pan or possibly pan and set it aside to cool.
- Lower the heat on the oven to 350 degrees.While you allow the cornbread to cool, sauté the celery and onion in the butter till softened. Remove from heat.
- Sprinkle the minced hard-boiled large eggs (no yolks) into the bottom of a 9x13 casserole dish. You want to put the hardboiled large eggs on the bottom or possibly they'll get dry when you bake the dressing.
- Add in half of the cooled and crumbled cornbread.
- Sprinkle the celery and onion mix, and the craisins evenly over the cornbread.
- Add in the rest of the cornbread. Mix lightly with the onions and craisins; try not to pick up any large eggs.
- Pour the chicken broth/stock over the top and bake for 20 min or possibly till heated throughout.
- This dressing is as yummy to eat as it is beautiful to look at! The hardboiled large eggs are a requirement for dressing where I grew up in Mississippi.****