With all this talk of turkey and stuffing, the idea of food seems to be at the forefront of our minds. No surprise I’m in my glory right about now and it’s even more special that the whole world and I seem to be at one in spirit and in deed.
Thanksgiving is America’s communal event when memories of a golden past come unbidden and slowly conjured by smells and traditions and even more intensely present when the table is set while the sounds of those preparing the food from the kitchen unlock past memories of family before us celebrating thankfulness in one accord. We are steadfast in preparing the usual menu. For this one day we dust off the treasure chest of secret life long recipes that are passed from one momma to the next and with each step of how to baste the turkey, make the stuffing, whip the gravy into submission until it relinquishes any sign of a lump we happily spend hours preparing for the big devour that takes all of ten minutes to complete. And yet, I would have it no other way as I’m sure others agree.
I begin thinking about the big day when November arrives. Soon after, the phone calls from family members who make their usual requests begin. The feel good moments commence as I remember my secrets for the perfect turkey, the most savory to die for stuffing, the unforgettable pies and I’m even more impressed that I have successfully written the instructions to memory. It’s my moment to shine in the presence of those who will ask me for the recipe or be perfectly happy to wait a whole year to belly up to the delish meal again but more importantly they’ll never forget how the food affected them and there is where the story begins. Cornbread stuffing is a southern delicacy and a constant at our dinner table. In my world there is not other stuffing. It is the be all to end all and will never lose it’s place at the table of indulgence. When the requests to confirm it’s expected arrival from family and now children invade our pre-Thanksgiving conversations, I am rewarded with the pleasure of knowing it’s a winner in my world. No one passed this recipe to me I made it years ago when I was on the farm in Tennessee. Keeping with the traditions of the south, I gave it whirl one year seeing how my mother was attending and making her white bread stuffing. Yeah, I know the story behind this amazing recipe is dull but true. Feel free to embellish the history when you try it out for your next event. My sister, who’s a fan said I just couldn’t give away the now dubbed “family recipe”. We laughed as I said, “We must set it free, it’s too beautiful to keep hidden.” Though the taste and ingredients have all the makings of an ancient recipe passed down from the first settlers trekking through the wilderness having only meager supplies i.e. flour, meal, a few herbs and an egg, the memories avulsed from this simple side dish is far greater than the recipe itself and if ever a food could be the content of my thankfulness this one is it.
Corn Bread Stuffing
By Published: November 22, 2010
- Yield: 10 Servings
- Prep: 10 mins
With all this talk of turkey and stuffing, the idea of food seems to be at the forefront of our minds. No surprise I’m in my glory …
Ingredients
- 2 cups corn meal mix
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup self rising flour
- 1/4 cup oil
- 1 small red onion chopped
- 1 stick butter
- 1 clove garlic
- 2 T. sage more if you like sage
- 3/4 fat drippings from turkey start with this and add more for moistness
- 1/3 cup buttermilk for added richness
Instructions
- Preheat the oven to 400 degrees. Heat 3 Tablespoons of oil in a small, cast iron skillet on the stove. In a bowl, mix all the above ingredients and whisk. Pour the mixture in the hot oiled pan and place in the oven for about 15 minutes or until the bottom has formed a crusty edge.
- In a small saute pan melt the butter and add the onions, celery, sage, pepper and red pepper. Saute til almost soft. Now add the garlic and simmer a minute or so longer.
- You can make the cornbread a day ahead and let it get a little stale. Break the corn bread up in a large bowl. Add the onion butter mixture. Mix. Now slowly add the turkey fat until all is moist. If you need to moisten more add the butter milk. We need a consistency of moistened pliable but chunky bread dough. However, because it’s cornmeal it won’t feel like dough. I taste it before I bake it to make sure there’s enough sage and spices and I make sure it’s not dry. Fresh sage is quite a bit milder than the dry form so you’ll have to use more. Now place in an oblong pan and bake at 400 degrees until golden brown. About 20 minutes. I sometimes brown the top with the broiler on high for minute.
