Ingredients:
1 whole egg
1 cup flour
2 cups cornmeal
1 cup milk/or water
3 cups chicken or turkey stock
1 head celery
1 med. onion
2 tbsp sage
1 tsp. salt
2 tbsp butter/margarine
Cooking Instructions
Mix egg, flour, cornmeal, and milk (or water) together. Bake in a greased 8"x 8" pan in a 425 degree oven. While cornbread is baking put stock, celery, onion, sage, salt, and butter in a stock pot and boil until onions and celery are translucent. You may add more stock if it boils down too much. Crumble finished cornbread and mix with stock until very moist but not watery. Butter or grease a 9"x 13" pan. Bake in oven at 375 degrees until brown on top
1 whole egg
1 cup flour
2 cups cornmeal
1 cup milk/or water
3 cups chicken or turkey stock
1 head celery
1 med. onion
2 tbsp sage
1 tsp. salt
2 tbsp butter/margarine
Cooking Instructions
Mix egg, flour, cornmeal, and milk (or water) together. Bake in a greased 8"x 8" pan in a 425 degree oven. While cornbread is baking put stock, celery, onion, sage, salt, and butter in a stock pot and boil until onions and celery are translucent. You may add more stock if it boils down too much. Crumble finished cornbread and mix with stock until very moist but not watery. Butter or grease a 9"x 13" pan. Bake in oven at 375 degrees until brown on top
