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  Grandma's cornbread dressing
 
Yield: 8 Servings
C
 
2 c Self-rising cornmeal      1 c Self-rising flour
1 ts Baking powder      2 ts Sugar
2 Eggs -- beaten      3 tb Oil or melted shortening
2 c Milk or buttermilk -- * see Note Dressing:      3 Celery stalks -- chopped
1 lg Onion -- chopped      2 tb Butter or margarine
1/4 lb Saltine crackers -- broken      2 1/2 c Hot chicken broth (or 3 cups If needed)
2 Eggs -- beaten      1/2 ts Salt OR 2 chicken boullion Cubes added To hot chicken broth
1/2 ts Black pepper -- (or more to Taste)      1. For Cornbread: Mix all ingredients and place in a well-greased
 10" pan that has been heated in a 450 degree oven (about 4 minutes) till hot. Bake at 450 degrees about 30 or 35 minutes or until lightly browned. Cool; crumble cornbread into a large bowl. 2. For Dressing: Saute celery and onion in butter until tender. Combine cornbread crackers sauteed vegetables and remaining ingredients mixing well. If the dressing doesn't seem moist enough add some hot milk - ab out 1 cup. Spoon into a lightly greased 13x9x2-inch baking pan or casserole dish. Bake at 450 degrees for 25 to 30 minutes until lightly browned. (For Pyrex dishes bake at 375 or 400 degrees.)

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