Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pan corn bread
1/2 C. chopped onion
1/2 C. chopped celery
3 hard-boiled eggs -- chopped
chicken or turkey broth
salt -- pepper and sage (to
taste)
Corn Bread For Corn Bread Dressing:
1 C. corn meal
1 C. flour
4 Tsp. baking powder
1/4 C. sugar (optional)
1 egg
1 C. milk
1/4 C. oil
Crumble corn bread in large bowl. Pour broth over corn
bread. Add enough broth to make corn bread real moist. A can
of cream of chicken soup may be added if more broth is needed.
Add onion, celery and eggs. Mix real well. Add salt, pepper
and sage. I use the mix and taste method. If I don't get
enough seasoning the first time I just add more. If I get too
much, I add more broth and corn bread and mix until it tastes
just right. Pour into a large pan and bake in 325 degrees oven until
brown and onion and celery are tender.
Corn Bread For Corn Bread Dressing:
Mix all ingredients and pour into a greased pan. Put
into 425 degrees oven and bake for 20 to 25 minutes. This is the
basis for my corn bread dressing. I double or triple this
recipe depending on how much dressing I want to make.
