2 c White corn meal
1 c Flour
2 c Milk
2 tb Shortening
2 tb Baking powder
1 ts Salt
1 Onion
2 Eggs
Pepper to taste
Make a batter of the cornmeal, flour, salt, baking
powder, shortening (the oil from the baking fowl is
generally used) and milk. Bake in a hot oven (400)
until done, about half an hour. Then crumble the
bread, add one medium sized onion, chopped fine,
pepper and a little more salt. Break in the two eggs
and wet with the juice from the baking chicken or
turkey. The liver chopped fine and added to the
dressing improves it, as does the addition of hard
cooked egg. After mixing thoroughly, put the mixture
on one side of the baking dish and roast with the fowl
until brown. When basting the fowl, baste the
dressing also to keep it moist and to improve the
flavor. This amount will serve 12 persons.
From: 200 years of Charleston Cooking 1930 Shared By:
Pat Stockett
