BREAD AND BUTTER CORN RECIPES

Steps:

• You can start off by greasing your cast iron skillet with a little vegetable oil. Set the oven to 425 degrees and heat your skillet. If you don't have the cast iron skillet go head and use an iron baking pan.
• Blend cornmeal, flour, baking powered and sugar in a mixing bowl. In another bowl whisk together your milk, eggs and melted butter. Make the cornbread batter by mixing your dry and wet ingredients together thoroughly.
• Next using oven mittens, carefully remove the cast iron skillet from the oven. Using a kitchen basting brush or whatever you have available coat the inside of your skillet with vegetable oil.
• Pour batter into the skillet and return to oven. Bake for about half an hour or until a wooden toothpick inserted in the center comes out clean. The finished product will be golden brown.

Steps:

• Heat oven to 400 degrees F.
• Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted butter and blend well.
• Add chicken broth to dry ingredients and mix well. The dressing should have a wet, but not soupy, consistency. (like a quick bread batter). Adjust liquid to suit.
• Spread mixture evenly into an 8 inch pan or casserole dish sprayed with non-stick spray. Bake un-covered for 1 hour or until lightly brown on the top. Makes: 8 servings. Source: Cracker Barrel Restaurant