Ingredients
2 cup yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup buttermilk
1/2 cup butter
1 can cream-style corn
8 oz shredded monterey jack
1 cheese (2 cups)
2 cans chopped green chiles
4 large eggs, beaten lightly
1/2 cup chicken broth
Directions
Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 metal
baking pan or deep 12 inch skillet with oven safe handle.
In large bowl, with spoon, mix cornmeal, baking powder, baking soda,
and solt. Stir in buttermilk and remaining ingredients except chicken
broth and mix until thoroughly blended. Pour batter into baking pan.
Bake corn bread 60 to 65 minutes until top is browned and toothpick
inserted in center comes out clean. Cool corn bread in pan on wire
rack. (If not making stuffing right away, cover and reserve corn
bread up to 2 days.)
Prepare stuffing: Into large bowl, crumble corn bread. Drizzle with
chicken broth; toss to mix well. Use to stuff 12 to 16 lb turkey. Or,
spoon into 13x9 glass baking dish, cover with foil and bake in
preheated 325 degree oven 45 minutes or until heated through.
Servings: 12 cups
Albuquerque Corn-Bread Stuffing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have tracked the existence of recipes way back into ancient history, at least as far as early Egypt, and possibly even further. Having said that, these, early records were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius describes how the ancient chefs were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens like thyme, mint and parsley. Over the next few centuries, the rich families of Europe competed with each other to serve up the most extravagent meals, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes to help cooks of their time. By the arrival of the twentieth century, recipe books were in high demand, mostly as a result of more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Albuquerque Corn Bread Stuffing recipe.
