This recipe makes 2 pans; a Renfroe Thanksgiving requires 4 pans.
**Post-Thanksgiving 2020, we now suggest making two full size pans, and four ½ size pans, for easier to-go distribution.
Step One: Make cornbread
1 32 oz package White Lily enriched white self-rising cornmeal mix
6 Eggs
1 cup Crisco Pure Vegetable Oil
6 cups Buttermilk
3 cups Whole Milk
Makes three pans of cornbread cooked in a cast-iron pan according to package directions… but with two eggs instead of one, skip the sugar, and a ‘little overcooked’ so you have some crunchy edges to work with. Once each serving starts browning on top, you’ll know it’s ready to haphazardly remove from the pan and transfer it in chunks to your extra-large mixing bowl. Step Two:
1 large onion
6 celery stalks
1 large box Swanson’s chicken stock
½ stick butter
Finely and thinly chop onion and celery, and sauté in butter in a large saucepan until it ‘looks right’. Cover with chicken stock and bring to a boil. Let simmer for 30 minutes or longer.
Step Three:
½ pan of day-old biscuits, or ½ loaf of day-old bread
6 eggs
1 more large box Swanson’s chicken stock
Back to your extra-large mixing bowl, crumble up the cornbread and the day-old bread. Pour celery/onion mixture and chicken stock on top (should be soupy!). Beat eggs and incorporate into dressing mixture. Then mix, preferably WITH YOUR HANDS, until fine.
Step Four:
2 9x13 aluminum pans ^^see notes in header above^^
Crisco Pure Vegetable Oil
½ stick butter
Black pepper
Pour mixture into aluminum pans that have been buttered and sprayed. Top with pinches of butter, and black pepper to taste. Bake at 400 degrees for 25 -30 minutes.
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