The ladies who cooked, and their cornbread

In the summer of 1964, my then husband, who was a naval aviator, received orders to report to the Naval Auxiliary Air Station near Meridian, Miss. 

I was nervous about moving there as the three civil rights workers had been murdered in the area in June. However, we drove from California and arrived in Meridian in August.

At first we rented a house in town, but within a few months were able to secure a house on the base. I felt safer there. (Incidentally, John McCain lived across the street from us at one point. I never met him, but saw him leave his house one morning dressed in tennis togs.)

The officers’ wives met on Tuesdays for lunch and bridge. I didn’t like to play bridge so was something of a social misfit, but that was OK. At some point the ladies were selling a cookbook of recipes contributed by 2,000 wives from all branches of service, “Recipes on Parade: Meats.” You can still buy it on Amazon.com. Lady Bird Johnson was pictured on the first page, with her recipe for barbecue spare ribs, and Jackie Kennedy’s recipe for beef stroganoff was given.

I’ve tried several of the recipes, but the one for cornbread stuffing is my favorite. This is baked in a casserole dish so it really should be called dressing. As I understand the terms stuffing is when you put the mixture inside the turkey.  Dressing is when you bake the mixture in a separate pan. The Pyrex casserole dish I use is 2 quarts and has a lid.  I do not grease it.

I make a batch of Quaker yellow cornmeal cornbread from the recipe on the package. The 9-by-9-inch pan makes the right amount of crumbs. I usually make a batch the day before I make the dressing.  I break it into pieces with my hands and try not to get many pieces of the crust (it helps to just cut the crusts off). 

Usually I use Pepperidge Farm Herb Stuffing for the white bread, so I omit the sage and thyme listed in the recipe.

Cornbread stuffing

Four strips of bacon cut in small pieces, 1 cup chopped onion, 1 cup chopped celery, 1/4 cup finely chopped parsley, 4 cups cornbread crumbs, 2 to 4 cups white bread crumbs, 1 cup chopped pecans, salt and pepper to taste, 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/2 cup cooking sherry (I use white wine instead, but you can also use water or chicken broth)

Fry the bacon until it’s soft but not brown. Remove from the skillet and sauté the onion, celery and parsley for 5 minutes in the bacon fat. If you think there is too much fat, pour it off. Butter or oil can be used if you don’t want to use the bacon fat.

Combine all the ingredients together in a large baking dish. Chicken broth may be added if it seems dry. Cover and bake in a 350 degree oven for at least an hour. Take the lid off for the last 15 to 20 minutes, so a crust will form on top.

 

Carolyn McDonough describes herself simply as “a retired world traveler and reader of mysteries and history. I have lived in several parts of the U.S. and ended up here in 1968.”

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