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22 December 2007 @ 04:03 am
Southern style Cornbread Stuffing  
Prep Time: 15 minutes
Cooking Time: 25 minutes

2 cups diced onion
2 large garlic cloves, minced
2 tablespoons canola oil
3c ups diced celery
2 cups diced carrots
1/4 teaspoon sea salt
3 tablespoons dried herbs (mix 1/4 cup each of rubbed sage, marjoram, thyme and rosemary with 1 tablespoon of black pepper)
2 tablespoons tamari
1 cup water
Quick Cornbread
1 cup finely minced parsley

1. In a large skillet, sauté onions and garlic in oil for about 2 minutes. One at a time, add celery, carrots, salt, herbs, tamari and water. Let simmer for several minutes. Set aside.

2. In a large bowl, crumble one recipe of the Quick Cornbread and add parsley. Mix the sautéed vegetables and herbs with cornbread and parsley. Bake stuffing in an oiled 9" x 13" baking pan in a 350°F oven for 25 minutes.



Quick Cornbread Serves 9

Prep Time: 35 minutes
Cooking Time: 25 minutes

1 cup yellow cornmeal
1 cup whole-wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon sea salt
1/2 cup canola oil
2 tablespoons maple syrup
1 cup water

1. In separate bowls, mix the dry and wet ingredients. Add the dry ingredients to the wet ones and stir until well combined.

2. Pour into an oiled 9-inch round or square baking pan. Bake at 350°F for 30 minutes. Set aside and cool.
 
 
 
Mari Adkinsmariadkins on December 22nd, 2007 04:01 pm (UTC)
Southern Cornbread

2 cups self-rising corn meal (I prefer three rivers)
1 cup milk
1/4-1/3 cup oil
2 eggs

It's not real cornbread unless you make it in a prepared iron skillet. ;) Barring that, any 9" round pan will work. When I use my skillet, I heat 1/3 cup of oil in the bottom of it in the oven while I'm mixing everything together.

Mix everything together very well, pour into prepared pan. Bake at 400* for 20 minutes or until golden brown on top.

Sometimes I'll leave mine in a little longer to make it a bit crisper - depends on what I'm having it with.