Try this Aiken County Corn Bread Dressing recipe, or contribute your own.
Suggest a better descriptionPepper 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
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 534 | ||
Calories from Fat: 118 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 355.7mg | 109 % | |
Sodium 495mg | 17 % | |
Potassium 322mg | 8 % | |
Total Carbohydrate 83.2g | 24 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 79g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 534
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