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
Written cooking instructions as a concept can be found way back into antiquity, at least as far as the Egyptians, and maybe even further. Interesting though that is, mostly, these early recipes were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times there were two interesting books from the 1300s - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that is familiar to us all today, but instead accounts of the types of food eaten by the rich and wealthy people of those days. Over the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, chefs and their recipes could command a high salary. However, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cookery books were in high demand, due to more people being able to read, increased leisure time and a general increase in wealth. The arrival of TV brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Albuquerque Corn Bread Stuffing recipe.
