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Add a photoServings: 6
Ingredients
- 1 c. cornmeal
- 1 c. flour
- 1 c. lowfat milk
- 5 tbsp. melted shortening
- 3/4 c. celery
- 3/4 c. onion
- 1 tbsp. sugar
- 1 tbsp. baking pwdr
- 1/2 bell pepper
- Dash of salt
Directions
- Combine cornmeal, flour, lowfat milk, shortening, sugar, baking pwdr and salt. Bake at 450 degrees for 15 min or possibly till done.
- Crumble cornbread in large mixing bowl. Add in: 3/4 c. onion 1/2 c. bell pepper Salt & pepper to taste
- Pour chicken stock and mix with cornbread mix, when it's soupy like mashed potatoes. Pour into greased baking pan. Bake at 350 to 375 degrees for 1 hour or possibly more till golden and a little less moist than when it was mixed. This is still a favorite at Thanksgiving with all of Weese's family.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 104 | 34% |
| Total Fat 11.8g | 15% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 3.57g | |
| Cholesterol 2mg | 1% |
| Sodium 685mg | 29% |
| Potassium 196mg | 6% |
| Total Carbs 43.51g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.02g | 4% |
| Protein 5.8g | 9% |
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