Fayes Whole Wheat Cornbread Dressing Food

WHOLE WHEAT CORNBREAD

Steps:

• Combine the corn meal,flour,baking powder,and salt.
• Add the honey,oil,milk and eggs.
• Mix just enough to moisten the batter.
• Pour the batter into an oiled 9 by 13 inch baking pan.
• Bake at 375 degree oven for 20-35 minutes or until golden brown.

WHOLE-WHEAT CORNBREAD

Steps:

• Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
• Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
• Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
• Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
• Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

WHOLE WHEAT CORNBREAD

Steps:

• Preheat oven to 400°F
• Mix together corn meal, flour, salt and baking powder in a large bowl
• In a medium bowl, beat the egg lightly, add milk, honey and oil
• Pour wet ingredients into the dry ingredients and mix until there are no more lumps.
• Pour in a greased 9 x 5" loaf pan. Bake 35 minutes.
• Cool 15 minutes in the pan, then remove it to a rack to finish cooling.

WHOLE WHEAT CORNBREAD

Steps:

• Preheat oven to 375F.
• Sprinkle baking soda into buttermilk, stir and set aside. This will start to expand, so be sure you have additional room in your measuring cup!
• In a medium sized saucepan, melt the butter over medium heat.
• Once butter is melted, remove pan from burner, and stir in sugar, followed by the eggs.
• Slowly stir in buttermilk and baking soda mixture.
• Add in cornmeal and whole-wheat flour and salt. Stir once or twice to start moistening the dry ingredients, then set aside for a few minutes.
• Prepare baking dish by spraying with nonstick cooking spray or baking spray.
• Finish stirring the batter very gently being careful to not overmix - just a few stirs until the dry ingredients are only just mixed in. There may be some lumps in the batter and this is ok!
• Pour batter into prepared baking dish.
• Bake in oven at 375F for 30 minutes, or until toothpick inserted into center of cornbread comes out clean.
• Allow to cool slightly before cutting. You can cool it all the way before cutting too, but if so, you have more restraint than I do! It's so good warm from the oven!

WHOLE WHEAT CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Coat an 8-inch-square baking pan with cooking spray.
• Whisk cornmeal, flour, baking powder and salt in a large bowl.
• Pulse corn and egg in a food processor or blender until almost smooth. Add milk, oil and honey and pulse until combined.
• Add the liquid ingredients to the dry ingredients and stir until just combined.
• Scrape the batter into the prepared pan, spreading evenly.
• Bake the cornbread until a toothpick inserted in the center comes out clean (25 to 30 minutes).
• Let cool in the pan for 10 minutes. Serve warm or at room temperature.
• Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat if desired.

WHOLE-GRAIN SKILLET CORNBREAD

Steps:

• Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.
• Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges.

FAYE'S DUCK DRESSING

Steps:

• Place the duck in a 12-quart stock pot with enough water to cover the duck by 2 to 3 inches. Bring the water to a boil, reduce heat to medium-low, and cook the duck at a simmer until the meat is tender, about 1 hour. Remove the duck from the broth, allow to cool, and pull the meat from the bones in bite-sized pieces. Reserve the broth.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix the cornbread crumbs, chopped biscuits, onion, salt, garlic salt, black pepper, and sage in a large roasting pan. Beat the eggs in a bowl; pour over the cornbread mixture. Add the chopped duck meat to the pan; stir to mix the dressing thoroughly. Stir the reserved duck broth into the mixture until the dressing is very moist (about the consistency of thick pancake batter).
• Bake in the preheated oven until a spoon inserted into the center of the pan of dressing will stand up, 45 minutes to 1 hour.