Cornbread Dressing
Ingredients:
Cornbread
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup milk
2 eggs
2 tablespoons vegetable oil
Dressing
Cornbread
7 slices dried white bread (can use the oven for this or a toaster)
1 sleeve saltine crackers
2-1/2 cups celery, chopped
2 medium onions, chopped
3 eggs, beaten
8 tablespoons butter
7-1/2 cups chicken stock or broth
1 teaspoon salt
Freshly ground black pepper
2 teaspoons fresh sage, chopped
1 tablespoon poultry seasoning (optional)
Method:
Cornbread PreparationPreheat oven to 350 degrees F.
Combine all ingredients and mix well.
Pour batter into a greased 9x9x2-inch or equivalent baking dish. Bake for 20 to 25 minutes. Remove from oven and let cool.
Dressing Preparation
Preheat oven to 350 degrees F.
Mix crumbled cornbread, dried white bread slices and saltines together in a large bowl and set aside.
In a large skillet, sauté the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour this over cornbread mixture.
Add the chicken broth or stock and mix well. Add salt, pepper, sage and poultry seasoning.
Add beaten eggs and mix well.
Pour into a large greased 3-quart pan or casserole dish and bake about 45 minutes.