Grandma s Cornbread Dressing

Ingredients

1 cornbread: 2 cup self-rising cornmeal 1 cup self-rising flour 1 tsp baking powder 2 tsp sugar 2 eggs -- beaten 3 tbsp oil or melted shortening 2 cup milk or buttermilk -- * see 1 note 1 dressing: 3 celery stalks -- chopped 1 large onion -- chopped 2 tbsp butter or margarine 1/4 lb saltine crackers -- broken 2 1/2 cup hot chicken broth (or 3 cups 1 if needed) 2 eggs -- beaten 1/2 tsp salt or 2 chicken boullion 1 cubes added 1 to hot chicken broth 1/2 tsp black pepper -- (or more, to 1 taste)

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Preparation
 
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.)

 

 
Servings: 8

 

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