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Southern Cornbread Dressing
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Old Fashioned Dressing

Paulette Munn


  • Cornbread:
  • 1 cup (225 ml) self-rising flour
  • 1 cup (225 ml) self-rising corn meal
  • 2 eggs
  • 1 cup (225 ml) milk
  • 1/3 cup (80 ml) oil
  • 1/4 tsp (1 ml) sugar
  • Dressing:
  • 6 boiled eggs (grated)
  • 1 cup (225 ml) of diced celery
  • 1/2 cup (125 ml) of diced onion
  • 1 tbsp (15 ml) sage
  • 2 cups (475 ml) of cornbread crumbs
  • 2 cups (475 ml) of chicken or turkey broth
  • Cornbread:
  • Mix all ingredients well and pour into a greased baking pan, 8 x 13 inch or 12 x 12 inch.
  • Bake in preheated oven 425 degrees (225 C.) F. for 22 Minutes.
  • Dressing: May be prepared in advance or while cornbread is baking.
  • Mix all ingredients (including cornbread crumbs) in large bowl, you may need to add more brothfor moister consistency.
  • Then spread out in large baking pan and bake at 350 degrees (175 C.) F. for 30 minutes or until golden brown.
  • Cut in squares and serve hot or warm,
This has been an old family favorite, who knows where it originated. Serves more than 8 if cut into smaller squares.

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