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Grandma's Cornbread Dressing
* Exported from MasterCook II *
Grandma's Cornbread Dressing
Recipe By : Sara Ellison
Serving Size : 8 Preparation Time :0:00
Categories : American Dressings & Stuffings
Holiday Treats Family Recipes
Amount Measure Ingredient -- Preparation Method
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Cornbread:
2 cups self-rising cornmeal
1 cup self-rising flour
1 teaspoon baking powder
2 teaspoons sugar
2 eggs -- beaten
3 tablespoons oil or melted shortening
2 cups milk or buttermilk -- * see note
Dressing:
3 celery stalks -- chopped
1 large onion -- chopped
2 tablespoons butter or margarine
1/4 pound saltine crackers -- broken
2 1/2 cups hot chicken broth (or 3 cups, if needed)
2 eggs -- beaten
1/2 teaspoon salt OR 2 chicken boullion cubes added
to hot chicken broth
1/2 teaspoon 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.)
--Make this with turkey at Christmas or Thanksgiving and use Grandma's
Gravy (recipe in this cookbook).
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NOTES : * Grandma uses buttermilk.
Nutr. Assoc. : 0 0 0 0 0 0 978 4138 0 0 0 0 0 327 0 1326 0 0
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