| Cornbread or Dressing |
| This is a different cornbread , really good and can be used for cornbread dressing too. 3 cups self-rising cornmeal 1/4 cup flour 1 T. sugar 1 tsp. salt 1/4 tsp. baking soda 2 cups buttermilk 1 cup water 2 eggs , beaten 3/4 cup chopped onion 1 cup chopped celery 3 T. bacon drippings or butter If making dressing: 1-3/4 cups herb-seasoned stuffing mix 1/2 tsp. rubbed sage 1 can cream of chicken soup 3 cups turkey or chicken broth (canned is okay) Combine first 5 ingredients. Stir lightly, add buttermilk, water and eggs. Mix well. Stir in celery and onions. Heat bacon drippings in a 9x13x2 inch pan (lg. iron skilled can be used) until melted , add 1 tablespoon to batter. Mix well. Pour into hot pan. Bake 450* degrees for about 30 minutes or until bread is lightly browned. (this is great cornbread for anytime) Dressing: Crumble bread into lg. mixing bow. Add stuffing mix and sage. Set aside Place soup in a med . sauce pan. Gradually stir broth into soup. Cook over med. heat until well blended, stirring constantly.Pour over bread mixture, stir well. Spoon into a well greased or spra;yed dish or pan, Bake at 375* degrees for 35-40 minutes. |