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Buttermilk Cornbread

1 1/3 cups all-purpose flour
1 1/3 cups yellow corn meal (white cornmeal works also)
2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 1/3 cups buttermilk
1/2 cup unsalted butter, melted
2 eggs

Preheat oven to 375F. Butter or oil a 9" baking pan or oven proof
skillet. (I use bacon grease to grease the pan, it gives the
cornbread more flavor). Stick the pan into the oven to heat while
you mix the cornbread, Mix together, flour, cornmeal, baking
powder, baking soda and salt in a small bowl-set aside. In a large
bowl whisk together buttermilk, melted butter and eggs until well
blended. Add the dry ingredients to the buttermilk mixture and
blend just until the dry ingredients are moistened. Pour into a
heated pan, place back into the oven and bake until golden brown
around the edges, about 30 minutes. Cool in the pan on a rack. This
cornbread can be served warm or can be frozen. Serves 8

To make the stuffing:

1 medium yellow onion, chopped
6 green onions, chopped
4 stalks celery, chopped use a little of the celery leaves chopped
1/2 cup unsalted butter

Saute the vegetables in the butter until soft, do not brown. Set aside.

6 pieces bread, toasted then torn into cubes
1 raw egg
canned or homemade chicken broth (use the broth from the turkey giblets)
about 16 ounces
salt and pepper to taste
poultry seasoning or sage

Crumble the cornbread into a large bowl, add the bread and vegetables.
Add the broth a little at a time until well moistened but not soupy.
Add the egg, salt and pepper and seasoning, mix well. Pour into
a baking dish, smooth the top and bake 350F until golden brown on
top. Serves about 8


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