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After nearly 100 years...the tradition continues! |
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Use the recipe below to make our favorite corn bread stuffing! |
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Corn Bread Stuffing Begin by making the Washington Corn Bread for use in the stuffing: |
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Indian Head White or Yellow Corn Meal Washington Self Rising Flour Salt Sugar Baking Powder |
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1¼ cup ½ cup ½ tsp. 1 tbsp. 2½ tsp. |
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Egg Oil Milk |
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1 2 tbsp. 1¼ cup |
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Preheat oven to 450F. Combine all dry ingredients in mixing bowl and mix together with wire whip or spatula. Add oil, egg and milk and mix with wire whip or spatula just until batter is uniform. Pour batter into well greased 8” X 8” pan. Bake 18-22 minutes. Let corn bread stand until cooled. Now that the corn bread is ready you may now prepare the stuffing as follows: |
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Corporate Headquarters Wilkins-Rogers, Inc. P.O. Box 308 Ellicott City, MD 21041-0308 Phone: 410-465-5800 Fax: 410-750-0163 |
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To Contact Us: |
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Washington Corn Bread cooled and crumbled Butter or Margarine Chopped Onion Chopped Celery Poultry Seasoning Salt Ground Black Pepper Eggs, beaten Broth or Water |
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Use it all 1 tbsp. 1 cup ¾ cup 2 tsp. ½ tsp. ¼ tsp. 2 ¾ cup |
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Preheat oven to 350F. Melt butter in large skillet. Sauté onion and celery over medium heat approximately 5 to 10 minutes or until tender. In large bowl combine onion and celery with all ingredients. Mixture should be moist and stick together. Spoon into lightly greased 8-inch square baking pan. Cover with foil. Bake in oven for 30 minutes. Remove foil and bake an additional 15 minutes or until lightly browned. Makes 6-8 servings. |
