Cornbread Dressing

• Cornbread for dressing:
• 1 1/2 cups EACH plain cornmeal and self-rising flour
• 1 1/2 teaspoon salt
• 1/2 cup cooking oil
• 2 1/2 cups milk
• Dressing:
• 1 cup onions
• 1 cup celery
• 4 chopped boiled eggs
• 1 can cream of chicken soup
• 2 cups Herb Pepperidge Farm dressing mix
• 1 stick of butter
• 1 tsp. poultry seasoning
• 1 tsp. sage
• 3-4 cans chicken broth

1. Cornbread for dressing:
2. Mix all ingredients well and pour into a greased 13x9 pan or large frying pan. Bake at 350 degrees for 30-40 minutes.
3. Dressing:
4. When cornbread is cool, crumbe in a large and bowl and mix with the following: 1 cup onions, 1 cup celery, 4 chopped boiled eggs, 1 can cream of chicken soup; Toss 2 cups Herb Pepperidge Farm dessing mix in a stick of melted butter and add to dressing. Add 1 teaspoon poultry seasoning, 1 teaspoon sage. Mix all of this with 3-4 cans chicken broth. Dressing needs to be soupy when ready to bake. Bake at 400 degrees for approximately 30 minutes.

cornmeal, salt, cooking oil, milk, dressing, onions, celery, eggs, cream of chicken soup, dressing mix, butter, poultry seasoning, sage, chicken broth

Taken from www.epicurious.com/recipes/member/views/cornbread-dressing-50060173 (may not work)