Beloved of bakers everywhere, Beer Bread is moist, nicely dense, and chewy, perfect for toast and sandwiches. As a bonus really easy to make.
Cornbread stuffing can be stuffed into the cavity of poultry while cooking or as now more often cooked, like a casserole as a side dish.
This side dish is a great option for leftover bread which tends to go hard quickly when camping. Although a cornbread stuffing, this variation also includes white bread which balances out the sweetness which the cornbread creates if only used.
Although this recipe uses a casserole dish in a camp oven, if not stuffing an animal it also works well cooked in a Dutch oven with coals.
1 ½ cups diced onion
1 ½ cups diced celery
1 tablespoon butter
5 cups cornbread, cut into 1/2 inch cubes
4 cups dry bread, cut into 1/2 inch cubes
2 beaten eggs
2 teaspoons dried sage
1 teaspoon chicken seasoning
1 tsp pepper
1 ½ cups chicken broth
After dicing the onion and celery sauté it in the butter until soft but not brown in a small skillet.
In the casserole dish combine the white bread and cornbread cubes with the onion and celery.
Preheat the camp oven to 350 degrees F (175 degrees C).
Tip: A camp oven includes gas ovens, closed BBQ, smokers, and similar.
In a bowl add the 2 eggs then gently beat. Add the sage, poultry seasoning, and pepper and whisk again. Finally, add the chicken broth and give one last shirt whisk to combine.
Pour the stock mixture over the bread mixt a leave to sit for 5 minutes for the bread to absorb the fluids.
Stir the casserole to redistribute the moisture then add to the camp oven. Bake for 45 minutes.