Cooking & Baking

From my former MIL, a dyed in the wool southern farm wife.

Make cornbread in the oven. Use your own recipe or a package. While it bakes, chop an onion and some celery. Saute until soft. Take off heat. When the cornbread is done, cool it a bit and crumble it into a large bowl. Crack two or three eggs and whisk them in a small bowl. Pour them over the cornbread. Add onion and celery. Tear up a few slices of white bread and add it to the bowl. Pour two cups or so of chicken stock over everything and stir until it's the texture of batter. Add a few tablespoons of cooking oil or melted butter, so that when it bakes it forms a crust. Pour into a 13 x 9-inch greased baking pan. Bake at 350 degrees until a knife stuck in the batter comes out clean. Maybe 45 minutes to an hour. When it's cool, you can cut it into individual pieces and freeze some for later, since it's a lot for one person.