Displaying items by tag: cornbread
Wednesday, 23 October 2013 14:03


The Foxfire Book of
Appalachian Cookery
edited by Linda Garland Page & Eliot Wigginton, Gramercy Books, NY, 1984

If you are interested in the old ways of doing things, tip to tail cooking, Appalachian Cookery (has to be in your collection. It covers everything from how to cook on a wood stove and build a springhouse to make cheese in to how to pluck a chicken and make beer. In particular, I enjoy looking at the black and white photos, of which there are many, showing women that don't look too much different than my great-grandmother, Lula. I should say, my family is not from the Appalachian, but country life there doesn't seem too far removed from Middle Tennessee with instructions for how to make hominy from scratch using lye or how to render lard and make cracklins, something I vividly remember from my childhood spent at my grandparent's farm. Appalachian Cookery also shares a number of heirloom recipes like fried pies, red eye gravy, poke and onions, dressing and potato candy. 

Yields 6-8 portions 
In this area of the country, people refer to stuffing as "dressing." Most of them prefer cooking the dressing for a turkey and chicken in a pan separately rather than stuffing it inside the bird. They claim that the dressing takes away too much of the moisture and flavor from the flesh of the chicken. When cooking game birds, they do like to stuff the bird, however, in order to absorb some of the wild taste from the bird.
2 cups crumbled corn bread
½ cup butter, melted
1/3 cup onion, finely diced
1/8 teaspoon (black) pepper
3 ½  to 4 cups stock
3 eggs, slightly beaten
1 teaspoon salt
1 to 2 stalks chopped celery (optional)Crumble the bread in a large bowl. Melt the butter and sauté onion and pepper in it. Add to the crumbled corn bread. Stir in beaten eggs and add remaining ingredients. Bake in a well greased shallow pan in a 400°F oven for 15 to 20 minutes.


Published in Recipes