Cornbread dressing

Cornbread dressing

Ingredients/Components

• baking powder - 3 tsp
• salt and pepper - 2 tsp
• cups chopped onion - 2 item
• cups chopped celery - 2 item
• or 5 eggs - 4 item
• cups corn meal - 3 item
• loaf bread, sliced thin - 1 item

How to make cornbread dressing:

Cook onion and celery in water until tender. Combine meal, baking powder, salt, pepper and eggs. Add enough canned milk to make batter the consistency of pan cake batter. Fry on griddle or frying pan in small pancake patties until brown on both sides. Toast bread until browned and crumble with corn bread cakes while still hot. Mash with potato masher until thoroughly mixed, adding hot turkey broth while mixing. Add cooked celery and onions plus water they were cooked in. Add sage or poultry seasoning if you like. Pour into 10 x 14 x 2 1/2 inch pan. Dot all over generously with margarine. Bake one hour at 325°. Stir good once or twice during baking.

Makes 20 to 25 servings.

Recipe categories: Christmas, Side dish, Stuffings Dressings.