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Grandma's cornbread dressing
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| Artist: |
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| Categories: |
American, Bakery, Cereals, Dressings, North American, Pastry, Stuffings |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | 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 | | | Note | | | Dressing: | | 3
| | Celery stalks -- chopped | | 1
| large | Onion -- chopped | | 2
| tbsp | Butter or margarine | | 1/4
| lbs | Saltine crackers -- broken | | 2 1/2
| cup | Hot chicken broth (or 3 cups | | | If needed) | | 2
| | Eggs -- beaten | | 1/2
| tsp | Salt OR 2 chicken boullion | | | Cubes added | | | To hot chicken broth | | 1/2
| tsp | Black pepper -- (or more, to | | | Taste) |
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Procedures:
| 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. | | 2 | Bake at 450 degrees about 30 or 35 minutes or until lightly browned. | | 3 | Cool; crumble cornbread into a large bowl. | | 4 | For dressing: saute celery and onion in butter until tender. | | 5 | Combine cornbread, crackers, sauteed vegetables, and remaining ingredients, mixing well. | | 6 | If the dressing doesn"t seem moist enough, add some hot milk - ab out 1 cup. | | 7 | Spoon into a lightly greased 13x9x2-inch baking pan or casserole dish. | | 8 | Bake at 450 °F for 25 to 30 minutes until lightly browned. | | 9 | (for pyrex dishes bake at 375 or 400 degrees) |
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