corn bread stuffing

Cornbread

1 cup Cornmeal mix, 1 egg, 1 TBSP sugar, 3 TBSP oil, little bit of cream, 1 cup milk

トウモロコシパン
1カップコーンミールミックス、卵1個、大さじ1、砂糖大さじ3オイル、クリームを少し、1カップの牛乳

콘 브레드
1 컵 Cornmeal 믹스, 1 계란, 1 TBSP 설탕, 3 TBSP 오일, 크림 약간, 1 컵 우유

Bread stuffing

Bacon, chopped green onion, 1/2 stick butter, chopped onion, 1 clove minced garlic, about 1 1/2 cup of chopped celery, fresh cornbread, fat free chicken broth, two eggs
スタッフィングパン
ベーコン、みじん切りネギ、1/2スティックバター、タマネギのみじん切り、1クローブニンニクのみじん切り、刻んだセロリの1月2日、約1カップ、新鮮なコーンブレッド、無脂肪のチキンスープ、二卵性双生児

 빵소
베이컨, 다진 파, 1 / 2 스틱 버터, 다진 양파, 1클로브 다진 마늘, 다진 샐러리 1 1/2컵, 신선한 콘 브레드, 닭고기 국물, 계란 2개
 

Let's make the corn bread



 Add the sugar in the corn meal

 one beaten egg in,

 I added about 1/3 cup of cream

 3 TBSP of vegetable oil

 I mixed the ingredients and adjusted the thickened with skim milk

 Pour the better in the earthenware pot(뚝배기)

 Baked the corn bread with 400F for 25min

Cook the bacon without any vegetable oil

Take out the bacon. I drained about half of oil.

I added my butter and melted..

Now, time to cook the celeries, onion, and garlic

Now, add the bacon to the crumbled corned bread

Add the vegetables

Now, add beaten egg

Now add the chicken broth and adjust the thickness

Transfer the bread to butter sprayed pan.

Add the chopped onion on the top. Bake this with 400F for 45min

My corn bread was surprisingly good!!