- 4 cups Mama's Cornbread, recipe follows
- 2 cups 1-inch cubes toasted bread
- 10 saltine crackers, crumbled
- 2 cups vegetable stock
- 3 celery stalks, diced
- 1 medium onion, diced
- 2 large eggs
- 2 ounces (1/2 stick) butter
- 1 teaspoon dried sage
- Salt and freshly ground black pepper
- Mama's Cornbread:
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
Combine the corn bread, toasted bread, and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding.
When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well and pour into the baking dish. Bake until heated through, puffed, and golden brown, about 45 minutes.Mama's Cornbread:
Preheat the oven to 375 degrees F.
In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
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