Recipe - Grandmas Cornbread Dressing

Cornbread:
2 cup Selfrising cornmeal
1 cup Selfrising flour
1 teaspoon Baking powder
2 teaspoon Sugar
2 Eggs beaten
3 tablespoon Oil or melted shortening
2 cup Milk or buttermilk * see
Note
Dressing:
3 Celery stalks chopped
1 lg Onion chopped
2 tablespoon Butter or margarine
One fourth pound Saltine crackers broken
2 One half cup Hot chicken broth (or 3 cups
If needed)
2 Eggs beaten
One half teaspoon Salt OR 2 chicken boullion
Cubes added
To hot chicken broth
One half teaspoon Black pepper (or more, to
Taste)

1. For Cornbread: Mix all ingredients and place in a wellgreased 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 13x9x2inch 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.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini