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1 large pan cornbread, crumbled 2 qt. chicken broth 2 cans cream of chicken soup 1/2 c. chopped green onions 1/2 c. chopped celery 4 raw eggs, beaten salt and pepper to taste Corn Bread: 1 1/2 c. plain corn meal 1/2 tsp. soda 1/2 tsp. salt 1 egg 1 c. buttermilk Corn Bread: Pour into hot iron skillet with 2 tablespoons vegetable oil. Bake at 375 degrees until golden brown. Place crumbled bread, onions and celery in large bowl. Toss. Add soup and eggs. Mix well. Add broth until it is the thickness of cake batter. Using a hand mixer, beat well until all corn bread is mixed. Add salt and pepper. Pour into baking dish, 13 x 9 x 2. Bake at 350 degrees for 1 hour. Make the day before. Cover and place in refrigerator overnight so flavors can blend. Freezes well. Serve with turkey, chicken or pork. I serve it with smoked turkey. Note: I pound uncooked turkey per person. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |