Grandmas Cornbread Dressing Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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
Note,
Dressing:,
3: Celery stalks, chopped
1 large: Onion, chopped
2 tbsp: Butter or margarine,
1/4 lbs: Saltine crackers, broken
2 1/2 cup: Hot chicken broth, (or 3 cups
If needed),
2: Eggs, beaten
1/2 tsp: Salt OR 2 chicken boullion,
Cubes added,
To hot chicken broth,
1/2 tsp: Black pepper, (or more, to
Taste),
Directions:
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 doesnt 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.)
Source from luhu.jp
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 doesnt 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.)
Source from luhu.jp