At Red Land Cotton, we are honored to share a piece of our family and our farm with you through our bedding and bath towels! We also like to share little traditions, stories, and recipes because that's just what Southerns like to do and it brings us closer to our goal of showing hospitality to all of you! With that said, we would like to share a little recipe from our grandmother Aldridge's kitchen at Thanksgiving!PS: you know it's a good one when it calls for a castiron skillet! ;)
photo of Anna and her grandmother Martha in 1990.
- 2 cups cornmeal
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 2 large eggs
- 6 slices whole-wheat bread
- 1 cup minced onion
- 1/2 cup celery
- 1/2 tsp salt
- 1/2 tsp pepper
- 1-2 tsp sage
- 1 can cream of chicken soup
- 1-2 cans chicken broth
How It's Done:
Mix cornmeal, milk, oil & eggs. Pour in greased iron skillet. Bake at 450 degrees for 20-30 minutes.
Cool cornbread and crumble in a large container. Crumble whole-wheat bread and mix in with cornbread. Add onion, celery, salt, pepper, and sage into crumbled bread mixture.
Pour can of cream of chicken soup and add chicken broth according to the consistency of the mixture. (we're looking for it to be very moist).
Mix and pour into non-stick baking pan or dish.
Bake about 45 minutes in a 350-degree oven.