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Recipe from Robyn Amos of Mocksville, N.C.
Ingredients
- 2 cups fresh ground meal
- 1 egg
- 3 tbps vegetable shortening
- 1 cup buttermilk
- 3 tsps. self-rising flour
- 1/2 cup diced vidalia onion
- 1/2 cup celery, stringed
- 1/2 cup chicken broth
Directions
Mix ingredients as fresh baked cornbread.
Heat iorn skillet to 450 degrees.
Pour batter into skillet and let the oil simmer to top.Spoon off access oil, but leave enough to create a crust
Bake at 450 degrees until golden brown and crisp.
Let cool store covered in refrigerator until Turkey Day.
Heat and serve in finger size squares.
* Regular milk may be used if do not like buttermilk. Also if low calorie and and trans fat use butter low cal. Add sage for flavor to sight,salt and pepper to taste. The mixture will bubble when cooking. Enjoy with Cranberry dressing.Turkey or Ham.tea,pumpkin pies.Family tradition. Thank-you. Save leftovers for snacks.
