Christine,
Since you're cooking Southern tonight, Here is a very old Southern recipe
that you never see in cookbooks. It may sound strange, but it's actually
very good. This was my great aunt Odalea's recipe.
* Exported from MasterCook *
"tomato Dressing"
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup White Cornmeal -- stone ground
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Each Egg
1 Cup Buttermilk -- scant
1/4 Cup Bacon Drippings -- or shortening
1 Can Stewed Tomatoes -- 14½ oz. can
2 Each Scallions -- chopped
1 Each Egg -- lightly beaten
1/2 Teaspoon Ground Sage
Heat bacon drippings in a small cast iron skillet in 450°F oven until
smoking hot.
Meanwhile, combine dry ingredients in medium mixing bowl. Add egg and
buttermilk and whisk together until well combined.
Add hot bacon drippings to batter, whisking briskly. Turn batter into hot
skillet.
Bake for 25-30 minutes until cornbread is firm. Flip in pan and bake an
additional 5 minutes. Turn out on rack to cool.
Drain tomatoes and reserve liquid. Chop tomatoes into very small pieces.
Break cornbread into small chunks in a large mixing bowl.
Add tomatoes, reserved juice, scallions, beaten egg, and sage. Mix gently
to combine well. Mixturd should be moist.
Turn mixture into greased 8 x 8 baking dish.
Bake at 350°F for 30-35 minutes, or until firm and top is lightly browned.
Serve immediately.
--
Wayne Boatwright o¿o
____________________
BIOYA