TeaCup’s Cornbread Dressing
| TeaCup's Cornbread Dressing | Print |
Recipe type: Cornbread
Recipe By: Alice Morrow
Ingredients
- 1 c. cornmeal
- 1 c. flour
- 4 t. baking powder
- ½ t. salt
- 1 egg
- 1 c. milk
- ¼ c. cooking oil
- 1 t. sugar
Instructions
- Combine cornbread ingredients. Mix well.
- Pour into pan sprayed with PAM. Bake 425 for 20-25 minutes until golden. Let cool.
- In large Dutch oven, brown the pork and chopped onions together. Cook over medium-low heat for 1 hour. Stirring constantly.
- Add green onions and parsley. Cook another 2 minutes.
- Break up cornbread into a coarse meal.
- Add cornbread to meat mixture and mix well.
- In saucepan, add bouillon cubes to 2 c. boiling water. Dissolve.
- Add to cornbread mixture. Add mushrooms. If you feel you need more green onions and parsley, add now. Stir well to mix. Season to taste.
- With cover on pot, on low heat, steam for 1 hour. Stir occasionally.
Notes
*****This recipe takes a little extra effort and time but it is one of the best I have ever had. This is my mother-in-law, Teacup Morrow’s, old family recipe. Sometimes you just can’t rush the good things. Enjoy!
| TeaCup's Cornbread Dressing | Print |
Recipe type: Dressing Mix
Recipe By: Alice Morrow
Ingredients
- 2 lb. ground pork
- 1 large onion, chopped
- 2 beef bouillon cubes
- 1 bunch green onions, chopped
- ½ bunch fresh parsley, chopped
- 1 large can sliced mushrooms, drained
- Salt, black pepper and garlic powder to taste
- Tabasco to taste
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