Southern cornbread dressing

12 servings

Ingredients

Quantity Ingredient
1 Pan Cornbread
8 Slices white bread, toasted
1 Onion, Chopped
2 Ribs celery, Chopped
2 Eggs, hard Boiled
4 Eggs, slightly beaten
1½ cup White self-rising cornmeal
¾ cup Flour
3 cups To 4 c chicken/turkey broth
½ Stick margarine
1 tablespoon Crumbled sage leaves
Salt
Pepper
1 Egg, slightly beaten
1 cup Buttermilk

Directions

DRESSING

CORNBREAD

DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less.

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