Cornbread Dressing

Cornbread
1 C Cornmeal
1 C Flour
Pinch of Salt
Pinch of Baking Soda
2 T Baking Powder
1 Egg
2 C Buttermilk

Mix all ingredients together and bake at 450 degrees for 15 – 20 minutes until top begins to brown.

Dressing
Cornbread (See above recipe or use your own)
20 oz. Chicken Broth
½ Stick Butter
2 C Diced Celery (A little Less Than 1 Bunch)
4 ½ C Diced Onion (2 Med Yellow Onions)
6 Packets of Chicken Bouillon (Herb Ox Brand)
7 Boiled Eggs (Diced)
15 Biscuits (I prefer the southern style biscuits in the bag from the freezer section)
1 ½ T Sage
1 T Parsley
½ t Thyme
¾ t Pepper


Precook eggs, cornbread & biscuits and let cool. Tear apart biscuits and cornbread into small pieces/crumbs, mix thoroughly and set aside. Finely chop egg and set aside. Chop celery and onions and sauté in butter until tender in your largest stockpot. As the celery and onions heat, add the bouillon and all of the seasonings. When mixture is done cooking remove from heat and stir in eggs followed by the cornbread and biscuits. Add in the broth to desired consistency. Pour and evenly spread dressing into a 13X9 glass pan and cover tightly with foil. Bake at 425 degrees until set (40 minutes covered followed by 25 minutes uncovered). Can be frozen uncooked or after baking.