In today's Family Farm Vlog, we head over to take care of another farm while they are on vacation, & they have a baby calf we have to bottle feed, and the cattle farm our friends got this calf from, has also offered us a calf to raise as well. Also Mrs. Cog Hill starts prepping for Thanksgiving by making cornbread dressing and freezing it.
2 cups self rising cornmeal mix not just plain cornmeal
1 large egg
2 tablespoons vegetable oil
1/4 cup vegetable oil for the skillet if using cast iron
1 3/4 cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary
Preheat the oven to 400 degrees.
Place the 1/4 cup oil in the bottom of a 9″ cast iron pan and place in your oven set to 450 degrees while you make the batter.
Pour the cornmeal into a bowl and add the oil, egg, and milk.
Mix until combined.
Once your skillet is sizzling hot, carefully remove it from the oven and pour the hot grease from the skillet into your batter and mix, and then pour in your batter to within 1 inch of the top of your skillet. If you want a thinner cornbread, just don’t pour in as much.
Bake 25-30 minutes or until golden and set.
Cornbread Dressing Recipe:
1/2 cup butter
3 cups diced celery
2 cups diced sweet onions
1 1/2 teaspoons dried sage
1 teaspoon poultry seasoning
1 teaspoon of thyme(optional)
3 cups soft, fresh breadcrumbs
3 - 4 large eggs, lightly beaten
7 cups chicken broth
1 tablespoon freshly ground pepper
Salt to taste
Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir the herbs, and sauté 1 minute.
Stir together Cornbread Crumbles in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 9x13 or 8 inch square baking dish.
Bake at 400° for 45 to 55 minutes or until set and golden brown.