Ingredients Jump to Instructions ↓

  1. --CORN BREAD-- 1/4 c Cornmeal, yellow

  2. 1/4 ts Baking soda

  3. 1 ts Baking powder

  4. 1/2 ts Salt

  5. 1 tb Flour

  6. 1 c Buttermilk

  7. 1 Egg

  8. 1 tb Salad oil

  9. --DRESSING-- 3 Celery stalks

  10. 1 Onion, chopped

  11. 3 White or whole wheat bread

  12. 3 Eggs, hard boiled

  13. 3 Eggs, raw, beaten slightly

  14. 1 ts Salt, or to taste

  15. 1/8 ts Ground pepper, or to taste

  16. 1 tb Ground dry sage, or to taste

  17. 1 c Or more Chicken/turkey broth

  18. 1 tbl. salad oil to VERY HOT in an oven proof skillet or cake pan. Bake in a preheated

  19. 450 degree oven for 10 to 12 minutes. remove from pan and set aside to cool. DRESSING: Cook celery and onion in a small amount of the broth until tender. DO NOT DRAIN. Set aside. This can be done the day before and refrigerated. Toast two or three slices of bread until crisp all the way through. Crunble cornbread and toasted bread into a large bowl. Add celery, onion and the water they were cooked in, then add the chopped hard boiled eggs if desired. Beat raw eggs and add to mixture. Start adding broth. How much you add is how dry or wet finished dressing will be. Add seasonings and mix. Pour into greased baking pan and cook in a

  20. 350 degree oven for 35 to 45 minutes or until nicely browned.


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