Grandma's Cornbread Dressing

---------- Recipe via Meal-Master (tm) v8.02

Title: GRANDMA'S CORNBREAD DRESSING
Categories: American, Dressings, Stuffings
Yield: 8 servings

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.)

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