1 stick butter
1 cup finely chopped onion
1 cup finely chopped celery
1 loaf white bread
1 pan of cornbread
4 eggs
1 32-oz carton of chicken stock
4 chicken bouillon cubes
Make cornbread; set aside.
Spread white bread out so that it dries out a bit.
Saute' onion and celery in butter; set aside.
Dissolve bouillon cubes in warmed chicken stock.
Break bread and cornbread into chunks (don't crumble) and put in large bowl.
Mix in sautéed mixture and eggs.
Add stock until bread is only as moist as a damp sponge.
Give it one or two good stirs to check for pockets of dry bread.
Blend but do not overmix.
Bake in a greased 9x13 dish at 350 until browned, about 45-55 minutes.
May be made ahead of time and frozen until ready to thaw and bake. I follow Sa's method of freezing the mixture in freezer bags.
Cornbread
1 large egg
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 ½ cups buttermilk or 1 ¼ cups milk
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 ½ cups buttermilk or 1 ¼ cups milk
¼ cup vegetable oil
Preheat oven to 425°F.
Preheat oven to 425°F.
Pour small amount of vegetable oil in an iron skillet and tilt to cover bottom.
Place in oven to heat for about 5 minutes.
Whisk egg in medium bowl.
Stir in cornmeal mix, buttermilk and oil just until moistened (batter will be lumpy).
Pour batter into skillet.
Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.
Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.
