Lesleighs Thanksgiving Corn Bread Recipes

LESLEIGH'S CORNBREAD DRESSING

Steps:

• Boil chicken (or turkey), onion, and celery until meat is done and veggies are tender.
• Remove meat from broth and debone.
• Preheat oven to 400°F.
• In a large bowl, crumble cooled cornbread.
• Pour chicken (or turkey) broth over cornbread.
• Season with salt, pepper, garlic powder, poultry seasoning.
• In a separate bowl, tear bread slices.
• Pour 1/2 can of Pet Milk over the bread and allow to soak for 2 minutes, and then add to dressing.
• Pour the rest of the milk into the cornbread mixture.
• Add eggs and stir. (You may add meat if desired.)
• Pour into a 13" x 9" baking dish.
• Bake for 1 hour, or until firm.

LESLEIGH'S THANKSGIVING CORN BREAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine the wet ingredients first, then add the Jiffy mix.
• Spoon the mixture into a 9X13 casserole dish (or crock pot).
• Bake for 45 minutes, or until the to is golden brown and the center is cooked (use a toothpick to check).

LESLEIGH'S CORNBREAD

Steps:

• Preheat oven to 375.
• Grease a cast iron skillet and place in oven to heat.
• In a mixing bowl, combine cornmeal, flour, salt, and pepper.
• Add buttermilk and mix thoroughly.
• Taste batter to see if it is overly bitter.
• If so, add about 2 tbsp.
• sweet milk.
• (DO NOT ADD SUGAR!) Add egg and oil.
• Pour into hot skillet.
• Return to the oven and bake for 30-45 minutes or until done.
• Serve hot!