Grandma's Cornbread Dressing
- Cornbread:
- 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 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.)
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.)
