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