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
We are able to read the history of meal recipes far back into the distant past, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, early records were just basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which show 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 tried it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created some documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius also informs us how the Roman cooks were skilled in the use of a wide range of herbs and spices, including some that we all recognise for example basil, mint and dill. Over the next few hundred years, the rich families of the West competed to serve up the most exotic meals, and consequentially the best cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording the recipes of their peers. When we get to the 1900s, cooking publications were highly popular mostly due to better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Albuquerque Corn Bread Stuffing recipe.
