Aiken County Corn Bread Dressing Recipe
Servings: 8
Ingredients
- 2 c. White corn meal
- 1 c. Flour
- 2 c. Lowfat milk
- 2 Tbsp. Shortening
- 2 Tbsp. Baking pwdr
- 1 tsp Salt
- 1 x Onion
- 2 x Large eggs
Directions
- Pepper to taste
- Make a batter of the cornmeal, flour, salt, baking pwdr, shortening (the oil from the baking fowl is generally used) and lowfat milk. Bake in a warm oven
- (400) till done, about half an hour. Then crumble the bread, add in one medium sized onion, minced fine, pepper and a little more salt. Break in the two Large eggs and wet with the juice from the baking chicken or possibly turkey. The liver minced fine and added to the dressing improves it, as does the addition of hard cooked egg. After mixing thoroughly, put the mix on one side of the baking dish and roast with the fowl till brown. When basting the fowl, baste the dressing also to keep it moist and to improve the flavor. This amount will serve 12 persons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 52 | 19% |
| Total Fat 5.89g | 7% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 1.07g | |
| Cholesterol 55mg | 18% |
| Sodium 1282mg | 53% |
| Potassium 203mg | 6% |
| Total Carbs 47.68g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.49g | 3% |
| Protein 8.24g | 13% |
