Grandma's Cornbread Dressing

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Grandma's Cornbread Dressing

dressings, american

1 cornbread:
2 cup self-rising cornmeal
1 cup self-rising flour
1 teaspoon baking powder
2 teaspoon sugar
2 eggs -- beaten
3 tablespoon oil or melted shortening
2 cup milk or buttermilk -- * see
1 note
1 dressing:
3 celery stalks -- chopped
1 large onion -- chopped
2 tablespoon butter or margarine
1/4 lb saltine crackers -- broken
2 1/2 cup hot chicken broth (or 3 cups
1 if needed)
2 eggs -- beaten
1/2 teaspoon salt or 2 chicken boullion
1 cubes added
1 to hot chicken broth
1/2 teaspoon black pepper -- (or more, to
1 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.)