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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from Our Lady of Lourdes Catholic School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cornbread:

Mix:
2 c white cornmeal
½ c all-purpose flour
2 tsp. baking powder
1 tsp salt

Add:
3 beaten eggs
2 c milk (whole is best)
¼ lb melted oleo
.
canned biscuits
2 - 4 cans Chicken broth
Poultry Seasoning (to taste)
black pepper (to taste)
salt (to taste)
thyme (to taste)
dried parsley
4 green onions
1 - 1 1/2 onions, chopped
1/2 c chopped celery
3 beaten eggs
Directions:
Directions:
Add Crisco to cover bottom of skillet (plus a bit more); heat and add a tiny bit of cornmeal; after heated add cornbread mixture and bake at 350° about 20 minutes. Also cook 6 – 7 canned biscuits.

Crumble biscuits and cornbread into large mixing bowl. Add 2 cans heated chicken broth (have 3 to 4 available); season with poultry seasoning, black pepper, salt, thyme, dried parsley and 4 green onions. Mix in by hand. Saute 1 – 1 ½ onions and ½ cup chopped celery in oleo. Add to mixture. Add 3 beaten eggs (very last). Check consistency (like thick cake mix). Bake at 350° for 1 – 1 ½ hours or until done in middle and browning

 

 

 

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