---------- Recipe via Meal-Master (tm) v8.02

     Title: AIKEN COUNTY CORN BREAD DRESSING
Categories: Breads
     Yield: 6 servings

     2 c  White corn meal
     1 c  Flour
     2 c  Milk
     2 tb Shortening
     2 tb Baking powder
     1 ts Salt
     1    Onion
     2    Eggs

 Pepper to taste

 Make a batter of the cornmeal, flour, salt, baking
 powder, shortening (the oil from the baking fowl is
 generally used) and milk.  Bake in a hot oven (400)
 until done, about half an hour.  Then crumble the
 bread, add one medium sized onion, chopped fine,
 pepper and a little more salt. Break in the two eggs
 and wet with the juice from the baking chicken or
 turkey.  The liver chopped fine and added to the
 dressing improves it, as does the addition of hard
 cooked egg.  After mixing thoroughly, put the mixture
 on one side of the baking dish and roast with the fowl
 until brown.  When basting the fowl, baste the
 dressing also to keep it moist and to improve the
 flavor.  This amount will serve 12 persons.

 From: 200 years of Charleston Cooking 1930 Shared By:
 Pat Stockett

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