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)
A Recipe for
Grandma's Cornbread Dressing
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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This Recipe for Grandma's Cornbread Dressing is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Grandma's Cornbread Dressing from the recipe cookbook of Recipes-to-go (Bread)
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
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.)
Serves: 8
Grandma's Cornbread Dressing Recipe brought to you by Recipes To-Go