- 1 1/2 cup self-rising white cornmeal
- 1/2 cup self-rising flour
- 2 tbsp Crisco
- 1 egg
- 1 1/2 cup buttermilk
Mix ingredients and pour into a greased small cast iron skillet. Bake at 450 degrees until done, approximately 20 minutes.
Cool completely, then crumble cornbread in a large bowl. Add the following ingredients:
- 2 tsp black pepper
- 1 tbsp rubbed sage
- 2 tsp thyme
- 1 tsp poultry seasoning
- 1 tsp salt
- 1 can (14 oz) chicken broth*
Mix crumbled cornbread and ingredients. Press into a greased 6 x 10 x 1 1/2 inch metal bake pan. Mixture should be moist throughout but not soggy; if not completely moist, add some additional broth. Bake at 350 to 375 degrees for 30 minutes. Cool ten minutes before cutting for best results.
* If available, turkey broth is even better.
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