Big Mama's Cornbread Stuffing

INGREDIENTS:

Aunt Jemima self-rising buttermilk corn meal
Pepperidge Farms herbed stuffing mix, small
1 stick of butter
3 onions, chopped
6 celery stalks, chopped
3 eggs
32 oz. box of chicken broth + more as needed
16 oz. bulk pork sausage
1 T. Sage
Salt and Pepper to taste

DIRECTIONS:

Make 9 x 9 pan of cornbread according to package directions. Let it cool completely, then break it up into crumbs in a large bowl. Add herbed stuffing mix, sage, salt and pepper. Stir to combine.

In large skillet brown the sausage, breaking it into small pieces as it cooks. In same skillet saute' onions and celery until tender. Add to cornbread mixture along with sausage and stir. Whisk eggs in separate bowl and add to cornbread mixture. Stir with your hands to thoroughly mix adding chicken broth a ladle at a time. The goal is to reach a consistency like thick oatmeal.

Pour into a 13 x 9 greased pan. Bake at 400 degrees for an hour to an hour and a half until browned and cooked through. If you make a day ahead, pour an additional cup of broth over the stuffing before baking.

Posted by Debi

Photo Credit: allfreecasserolerecipes.com

Pinto Beans and Cornbread

We had this last night, and it was delicious!! And it made the house smell yummy all day!

Prep Time: 1 hour (if using quick soak method - see package for details)
Cook Time: 5 hours in crock pot
Difficulty: Easy
Serves: 10 - 12 (or 6 really hungry people!)
Source: Paula Dean, Food Network

Ingredients:

* 1 pound dry pinto beans
* 1 teaspoon chili powder
* 1/2 teaspoon dried oregano
* 1/2 pound ham hocks, or 1/4 pound streak o' lean
* 4 cups water
* 1 onion, chopped
* House Seasoning, recipe follows

Directions:

Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.

If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.

If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.

Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.

Serve hot over corn bread.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Posted by Debi Walter