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This winning recipe was featured in Orphans’ Thanksgiving.
1 pan cornbread (see below)
4 cups croutons from toasted bread (6 slices)
1 cup chopped celery
1 medium onion, chopped
2 oranges, sectioned, chopped
2 apples, cored, pared, chopped
3/4 cup dried cranberries (or raisins)
1/4 cup parsley
2 teaspoons sage
2 teaspoons fresh marjoram leaves (or 1 dried)
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon nutmeg
2 eggs, slightly beaten
1 can 99% fat-free chicken broth
1/2 cup melted margarine
1 tablespoon chicken bouillon granules
Break cornbread into pieces in very large bowl. Add croutons, vegetables and fruits. Distribute seasonings over the bread mixture. Add eggs, broth and margarine by distributing liquids over bread mixture. Bouillon can be added dry or mixed with a little water. With large spoon, mix all ingredients well, turning dressing over so that seasonings and liquids become evenly distributed.
Pile loosely into greased baking pan(s); gently press down the top layer to make a semi-smooth surface. Bake at 400 degrees for 45 minutes or until top is golden brown. Note: Small amount of chicken broth may be added during baking if dressing becomes too dry. Serves 12 to 14.
1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup canola oil
Mix dry ingredients together. Add milk, egg and oil; stir to mix. Pour into greased skillet or pan. Bake at 425 degrees for 25 minutes or until top is golden brown.
Serving size: 1 large serving spoonful. Per serving: 259 calories, 6 g protein, 12 g fat, 32 g carbohydrates, 506 mg sodium, 40 mg cholesterol
Carol Carpenter, Pedernales Electric Cooperative