Grandma's Cornbread Dressing Recipe




Grandma's Cornbread Dressing Ingredients

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

 

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


This is a recipe for Grandma's Cornbread Dressing from the recipe cookbook of Recipes-to-go (Bread)


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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




Grandma's Cornbread Dressing

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)






Grandma's Cornbread Dressing 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 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

 

 

 

 

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Grandma's Cornbread Dressing Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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