CORNBREAD
2 c Self-rising cornmeal 2 Eggs — beaten
1 c Self-rising flour 3 tb Oil or melted shortening
1 ts Baking powder 2 c Milk or buttermilk — * see
2 ts Sugar Note
DRESSING
3 Celery stalks — chopped 2 Eggs — beaten
1 lg Onion — chopped 1/2 ts Salt OR 2 chicken boullion
2 tb Butter or margarine Cubes added
1/4 lb Saltine crackers — broken To hot chicken broth
2 1/2 c Hot chicken broth (or 3 cups 1/2 ts Black pepper — (or more, to
If needed) Taste)
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.)
~-Make this with turkey at Christmas or Thanksgiving and use Grandma’s
Gravy (recipe in this cookbook).
Yields
8 servings