Yield: 1 stuffed pumpkin Oven temperature: 350 degrees F
Pumpkin1 (3 to 4 pounds) Salt1/2 tsp Cinnamon1/2 tsp Cornbread dressing (see below)
Preheat over to 350 degrees F.Cut stem section from the pumpkin and remove seeds.Sprinkle inside with salt and cinnamon.Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes.Remove and fill with cornbread dressing, leaving 1 to 2 inches at the top for expansion.Increase oven temperature to 375 degrees.Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
Mama's cornbread (see below), crumbled4 cups Toasted bread, cut into 1 inch cubes2 cups Saltine crackers10 Vegetable stock2 cups Celery stalks, diced3 Medium onion, diced1 Eggs, large2 Butter1/2 stick Dried sage1 tsp Salt and pepper to taste
Combine cornbread, toasted bread, and crackers in mixing bowl.Pour stock into saucepan and add celery and onion.Bring to a boil and cook for 10 minutes.Allow to cool.Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
Cornmeal2 cups Buttermilk1 cup Water1 cup Egg, large1 Vegetable oil6 T
Preheat the oven to 375 degrees.In a mixing bowl, combine all of the ingredients and mix well.On the stove top, heat the oil in a large skillet until hot but not boiling.Pour the hot oil into the bowl with the other ingredients and mix well.Pour the batter into the skillet and bake for 35 to 50 minutes.Start checking for doneness after 35 minutes.It should be golden brown when done.