Chicken Dressing

• 1 c. self-rising cornmeal
• 1/2 c. flour
• 4 eggs
• 1/2 c. buttermilk
• 1/4 c. vegetable oil
• water
• 5 to 6 cooked chicken backs and broth
• salt and pepper
• 4 to 5 hamburger or hot dog buns, torn into small pieces
• 8 boiled eggs
• 6 to 7 stalks celery, chopped fine
• 1 large onion or 1 1/2 large Vidalia onion, chopped fine

1. Combine cornmeal, flour, eggs, buttermilk and vegetable oil. Add enough water to make a soft batter.
2. (Note:
3. Buttermilk makes the batter fluffy so add water to get the batter to the right consistency.)
4. Cook batter in 8-inch skillet (greased or sprayed) in the oven at 400u0b0 until browned.
5. Turn out of pan to cool.
6. In large bowl, combine cornbread, torn into small pieces, with buns. Salt and pepper to taste.
7. Add celery, onions and eggs mashed finely.
8. Add enough broth to make soft batter.
9. Pour into 13 x 9-inch dish.
10. Bake at 400u0b0 until brown.

cornmeal, flour, eggs, buttermilk, vegetable oil, water, broth, salt, hamburger, eggs, stalks celery, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418267 (may not work)