Recipe for Grandma's Cornbread Dressing


1 cornbread:
2 cup self-rising cornmeal
1 cup self-rising flour
1 teaspoon baking powder
2 teaspoon sugar
2 eggs -- beaten
3 tablespoon oil or melted shortening
2 cup milk or buttermilk


3 celery stalks -- chopped
1 large onion -- chopped
2 tablespoon butter or margarine
1/4 lb saltine crackers -- broken
2 1/2 cup hot chicken broth
2 eggs -- beaten
1/2 teaspoon salt or 2 chicken boullion
1 cubes added
1 to hot chicken broth
1/2 teaspoon black peppe


1. For Cornbread: Mix all ingredients and place in a well-greased 10" pan that has been heated in a 450 degree oven (about 4 minutes) till hot. Bake at 450 degrees about 30 or 35 minutes or until lightly browned. Cool; crumble cornbread into a large bowl.

2. For Dressing: Saute celery and onion in butter until tender. Combine cornbread, crackers, sauteed vegetables, and remaining ingredients, mixing well. If the dressing doesn't seem moist enough, add some hot milk - ab out 1 cup. Spoon into a lightly greased 13x9x2-inch baking pan or casserole dish. Bake at 450 degrees for 25 to 30 minutes until lightly browned. (For Pyrex dishes bake at 375 or 400 degrees.)

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