Grandma's cornbread dressing
Yield: 8 Servings C
Ingredients:
- 2 c Self-rising cornmeal
- 1 c Self-rising flour
- 1 ts Baking powder
- 2 ts Sugar
- 2 Eggs -- beaten
- 3 tb Oil or melted shortening
- 2 c Milk or buttermilk -- * see Note Dressing:
- 3 Celery stalks -- chopped
- 1 lg Onion -- chopped
- 2 tb Butter or margarine
- 1/4 lb Saltine crackers -- broken
- 2 1/2 c Hot chicken broth (or 3 cups If needed)
- 2 Eggs -- beaten
- 1/2 ts Salt OR 2 chicken boullion Cubes added To hot chicken broth
- 1/2 ts Black pepper -- (or more to Taste)
- 1. For Cornbread: Mix all ingredients and place in a well-greased
Instructions:
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.)
