Missionette Cornbread Dressing Recipe #379015
From More Family Favorites - A Collection of Recipes by Bethel Temple Missionettes, Demores, Georgia.
by NELady
2¼ hours | 20 min prep
SERVES 6 -8 , 1 13x9" casserole
Cornbread
- 1 1/2 cups self-rising cornmeal
- 1 1/2 cups self-rising flour
- 5 whole eggs
- 1 tablespoon cooking oil
- 1 cup milk
Dressing
- 2 (15 3/4 ounce) cans cream of chicken soup
- 2 1/2 (15 ounce) cans chicken broth (add the rest of the third can if mixture seems too dry)
- 3/4 cup margarine or butter
- 1 teaspoon sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- Cornbread: Prepare by mixing all ingredients by hand in a large bowl. Bake in a 9" pan at 350*F for 30 to 40 minutes (or until a toothpick inserted at center of bread comes out clean).
- Dressing: Heat soup, chicken broth and margarine on stove in a large boiler. Crumble cornbread finely and add cornbread and other ingredients to mixture on stove. Cook, stirring constantly, for 20 minutes. Spread in a 13x9" Pyrex pan. Bake at 350*F for 45 minutes.
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5 stars