5 cups self-rising cornmeal
2 1/2 cups of buttermilk
6 eggs, beaten
Mix all ingredients well. Pour in a greased pan and bake at 425 degrees until light brown.
16 slices of loaf bread, toasted and cubed
1/2 pound saltine crackers, crumbled
1 cup melted butter
1 cup celery, chopped
1 cup onion, chopped
8 cups (more may be needed) chicken broth
Optional: shredded chicken or turkey
1 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. of celery salt
1 cup milk
1/2 tsp. salt
1 can cream of chicken soup
Crumble cooled cornbread. Add cubed loaf bread and cracker crumbs. Set aside.
Cook celery and onion in butter until tender. Heat broth to boil. Add to the crumbled bread and crackers. Mixture should be soupy. Add other ingredients in the order given. Be sure mixture has cooled enough before adding eggs. Bake in large pan at 425° for 45 minutes to 1 hour.
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We at The Southern Mercantile hope that you celebrate Thanksgiving by filling your tummies with delicious food surrounded by those you love! Take the time to appreciate the people and things for which you are truly grateful!
For more information on muscadines, go to www.paulkspride.com