Last but not least, we’d like to bestow upon you one last crowd favorite recipe! Just in time, in the last throes of 2009, have one last fixins hurrah with this multi-generational Southern family favorite before the New Year’s dieting guilt sets in. Team Mimi & William’s “The Emancipation of Mimi’s Cornbread Stuffing” is laid out in time frames meant to have the dish perfectly ready for dinner! Continue reading for recipe…
The Emancipation of Mimi’s Cornbread Stuffing
Ingredients:
4 cups chopped onions
3 ½ cups chopped celery
3 sticks butter
5 cans chicken stock
Black Pepper (“lots”)
Salt
10 slices day-old wheat bread
8 oz Pepperidge Farms Cornbread Stuffing Mix
8 oz Pepperidge Farms Regular Stuffing Mix
8 eggs
2 skillets of cornbread**, prepared the day before (recipe/ingredients below)
Recipe:
9-11am:
Crumble day old cornbread & wheat bread into small pieces and mix together in a large disposable aluminum roasting pan.
Add Pepperidge Farms Cornbread & Regular Stuffing mixes to roasting pan & thoroughly mix the dry ingredients together using your hands.
Melt 3 sticks of butter in a large skillet.
Add onions & celery to butter, saute until soft.
Slowly add chicken broth to onions & celery mix, starting with one can… build up to five.
Final mixture should be sort of a soup.
Remove skillet from heat & pour liquid into roasting pan.
Mix all ingredients thoroughly to ensure not dry spots (should be quite moist but not runny)
Add some pepper (recommended 2 Tsp)
Let mixture sit for 3-4 hours.
About 3pm:
Pre-heat oven to 350° F.
Break and mix 8 eggs in blender 8, then add this to the stuffing mixture
Mix thoroughly.
Add more pepper (recommended 2 Tsp).
If mix is too dry, add more broth.
Cook at 350° F for about 1 hour but you should watch that it does not burn on top or around the edges. Test with a knife or fork to see if it is cooked through – the top should be slightly browned but not burned.
**Goodrich Family Cornbread
Ingredients:
2 eggs
2 cups buttermilk
2 cups cornmeal
2 tsp salt
2 tsp baking soda
2 Tsp bacon fat or vegetable oil
Directions:
Preheat oven to 350° F.
Combine eggs, buttermilk, cornmeal, salt & baking soda in large bowl. Mix thoroughly.
Heat large iron skillet greased with bacon fat or oil.
You will know skillet is fully heated when “water drops dance” inside skillet.
Pour all contents of mixing bowl into skillet.
Allow to sit on stovetop for about 1 minute to ensure cornbread browns on bottom.
Move skillet into oven and cook for 20-30 minutes until lightly browned but not burnt.
Once done, remove skillet from oven & flip cornbread over to cool.
Let sit overnight before using for stuffing.