by reneeisorym 45 Replies latest jw friends
Wait -- NO flour goes into cornbread in my house! ... no NO NO!
I'll get you a good recipe when I get home. A good tip to get great corbread is to use stonegroud cornmeal (Hodgkin's mill makes one that's in my grocery store or you can get it from a fruit stand usually)
Here's a tip too -- taste it all and season it before you add the eggs. When it's seasoned properly, add the eggs.
And -- Sage is gross!
Snowbird must realy be a serious cook to make it the old fashioned way--(it does taste better that way) It's best to make your cornbread the day before you make your dressing.
Oh, I am, Home Girl, I am. Actually, I should have given credit to about.com for that recipe, but it's the same I use. I try to make everything from scratch. Prepared stuff just doesn't cut it. I'm teaching my nine-year old g'daughter to cook from scratch and she loves it.
I use de-fatted turkey broth and cream of celery soup to moisten the dry ingredients. My dressing always turns out really good.
Sylvia
-- NO flour goes into cornbread in my house! ... no NO NO!
What??? Are you for real? I always knew you Mississippians were weird. Flour is what holds the meal together and prevents it from tasting too gritty.
Don't listen to her, FinallyFree. Flour is power!
Sylvia
This is the way my mom makes dressing. She chops up cooked sausage and turkey gizzards and adds Bell's Seasoning. This is sooo much better than Stovestop.
Oh, use flour in your cornbread.
I'm not from as far south , we call it dressing and I use sage, also I use flour in my cornbread. It works for us cause I don't have left overs for too many days
what have you started renee?????....looks like the opening shots of WW3
I hate stuffing! I used to have to eat it when my ex-husband's grandmother cooked it. Once I visited Pennsylvania and had stuffing. I've never tasted any that was good.
Excuse me!?!?!?
This is the kind of divisive hate-filled behavior that is tearing JWD apart!
LOL!
I love your Southern dressing, but I've had some pretty tasty stuffing too, in Pennsylvania of all places.
Sorry you didn't get to enjoy the good stuff.
Why is it that the believers in dressing continually attack the stuffing supporters on this site? Instead of embracing an aura of acceptance and live and let live, they nit-pick at the tiniest detail (for example, FLOUR) and try to break the spirit of the stuffing advocates.
No scientific data backs up this new-fangled idea of dressing. Far from it, in fact it is written in the divine book of recipes that from early on, man ripped berries from the vine and stuffed them in the *cough* cavity of the wild turkeys they roasted over their open fires, hence the term "stuffing".
It is apparent that there is a secret clique of dressing-eaters that meet regularly to compare notes cookbooks and mock us stuffing lovers.
This place just isn't the same anymore.
Thank you for your courage in the face of oppression, bisous.
Nvr *quivering and blubbering in the corner in the fetal position*
