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.)
Yields
8 Servings
