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
——– ———— ——————————–
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