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Stuffing: Aiken County Corn Bread Dressing

Source of Recipe

unknown


List of Ingredients

2 cups White corn meal
2 tablespoons Baking powder
1 cup Flour
1 teaspoon Salt
2 cups Milk
1 Onion
2 tablespoons Shortening
2 Eggs


Recipe

Make a batter of the cornmeal, flour, salt, baking powder, shortening (the oil from the baking fowl is generally used) and milk. Bake in a hot oven 400ºF until done, about half an hour. Then crumble the bread, add one medium sized onion, chopped fine, pepper and a little more salt. Break in the two eggs and wet with the juice from the baking chicken or turkey. The liver chopped fine and added to the dressing improves it, as does the addition of hard cooked egg. After mixing thoroughly, put the mixture on one side of the baking dish and roast with the fowl until brown. When basting the fowl, baste the dressing also to keep it moist and to improve the flavor.