Grandma's cornbread dressing

8 servings

Ingredients

Quantity Ingredient
2 cups Self-rising cornmeal
1 cup Self-rising flour
1 teaspoon Baking powder
2 teaspoons Sugar
3 Celery stalks -- chopped
1 large Onion -- chopped
2 tablespoons Butter or margarine
¼ pounds Saltine crackers -- broken
2½ cup Hot chicken broth (or 3 cups
If needed)
2 Eggs -- beaten
3 tablespoons Oil or melted shortening
2 cups Milk or buttermilk -- * see
Note
2 Eggs -- beaten
½ teaspoon Salt OR 2 chicken boullion
Cubes added
To hot chicken broth
½ teaspoon Black pepper -- (or more, to
Taste)

Directions

CORNBREAD

DRESSING

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).

Recipe By : Sara Ellison

Related recipes