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1
Albers Corn Muffin Mix Directions.
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Preheat oven to 350 degrees.
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3
Lightly beat eggs in a large mixing bowl.
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4
Melt 12 Tbs butter, add.
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5
Add remainder of wet ingredients, mix well.
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6
In a separate large mixing bowl add dry ingredients.
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7
Add wet mixture to dry mixture, stir just until blended.
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8
Pour into two greased 9x13 baking pans.
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9
Bake 35 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
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Place on metal cooling racks, let cool
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11
Cut cornbread into 2 inch cubes, add to a large tin foil roasting pan, set aside.
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12
Broth Directions.
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13
In a large pot, add bullion cubes to 8 cups water, boil.
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14
Add salt, garlic powder, garlic salt and pepper.
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Add more if desired.
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Stir occasionally until bullion is dissolved, set aside.
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17
Dressing Mixture Directions.
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18
Fry bacon in a skillet (save grease), crumble into bite-sized pieces, add to roasting pan.
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19
Finely chop celery, bell pepper, garlic, onion, mushroom, then using saved bacon grease, fry in a skillet, add to roasting pan.
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20
Preheat oven to 350 degrees.
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21
Add corn to roasting pan.
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22
Pour chicken broth into roasting pan.
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23
Melt 1/2 Lb butter, pour into roasting pan
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Mix all ingredients well.
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25
Cover with foil, bake in roasting pan for 45 minutes or until dressing turns golden brown on top.
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26
Cook longer if desired.
