Mom’s cornbread dressing has always been a favorite around the table at Thanksgiving. With her help, I have had the honor of making it the last few years. When I make it at my house, I do just a couple of things differently. I have added a couple of ingredients to the recipe. So I hope you enjoy this wondering side dish.
Mom’s Cornbread Dressing
2 cups cornmeal, plain 1 1/2 tsp. salt
2 tsp. Baking Powder 2 1/2 cups milk
1 tsp. baking soda 2 eggs
1/2 cup all-purpose flour 1/3 cup vegetable oil
1 large onion, diced 1 stalk of celery, diced
3 boiled eggs, chopped 2 eggs, slightly beaten
1/2 stick butter 3 cups of chicken broth
1 tsp.salt 1 tsp. pepper
Preheat oven to 425. Mix above ingredients together. Pour into greased pan. Bake in oven for 35 minutes or until golden brown. Once it is cool, break into pieces in a 9×13″ pan.
While the cornbread is baking, saute’ the onion and celery in the butter. Then pour this into the broken up cornbread. Add the chopped boiled egg, slightly beaten eggs, salt and pepper. Mix up everything into the cornbread and then add the chicken broth. Bake at 350 until it is firm and golden brown.
