Grandma Taylor's Golden Corn Bread Recipe
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Category: |
Category: |
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Golden Corn Bread |
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Ingredients: |
Ingredients: (1) cup coarse-ground yellow corn meal
(1) cup white flour
(¼) cup sugar (unless the corn bread is being used for stuffing, then omit)
(4) tsp. Rumford Baking Powder ©
(1/2) tsp. salt
(1) large egg
(1) cup milk
(¼) cup oil
(1) greased 9X9 inch baking pan
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Directions: |
Directions:--Sift together corn meal in flour into a mixing bowl
--Add sugar, baking powder and salt and mix thoroughly
--beat egg in separate bowl then add with milk and oil to mixture
--Mix thoroughly together then pour into greased baking pan
--Bake at 425º 25-30 min. |
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Corn Bread Dressing |
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Ingredients: 1 large pan of Grandma's Golden Corn Bread, crumbled finely
1/3 to 1/2 loaf of toasted white bread, crumbled finely
4-5 stalks of celery, chopped into quarter to half-inch half-moons
1 large onion, chopped
Between 1 - 2.5 cups of chicken broth (you'll need to eyeball this)
Powdered sage, to taste (typically 1 tbsp is fine)
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Directions: |
Directions:Bake a big pan of corn bread ahead of time (typically one day is fine). Crumble the cornbread up finely by hand. Combine the chopped celery and onion with the crumbled corn bread, and add the crumbled, toasted white bread to this also. Add chicken broth to the mixture to create an even level of moisture, but not so much that there is more broth than breads, and mix them really well. As Grandma Taylor wrote, "Don't make it too soupy,"! Add sage to taste.
Mix everything together very well, and pour the dressing into a well-greased baking pan, and cover with cling-wrap before putting it into the fridge overnight to firm up and soak up the liquids.
Preheat the oven to about 400º F and bake for 25 - 40 minutes (depending on the depth and size of the baking sheet) until firm but not hard. You don't want to have mush, but you do not want a hard dressing either. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:20 Min. |
Personal
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Personal
Notes: "Mom made delicious corn bread to serve with everything from red beans to black-eyed peas. It was always wonderful as part of the meal or as a desert with honey on it." - Danny Taylor
"I remember that Grandma made corn bread all the time, and from there, my Dad loved to make her corn bread regularly, and her corn bread dressing every Thanksgiving. He was passionate at making sure that her corn bread dressing was on the table for every Thanksgiving, and would carefully prepare it every year. I will miss that about him!" - Christiane Taylor Lancieri
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