Corn Bread Dressing

• 3 c. white corn meal
• 1/2 c. flour
• 1 1/2 c. shortening
• 1/8 tsp. salt
• 2 c. buttermilk
• 1 can chicken gravy
• 1 can chicken broth
• 1/2 c. sage
• 1 1/2 c. onions
• 2 c. celery

1. Mix meal, flour and salt.
2. Melt shortening over medium heat in a 9-inch iron skillet.
3. Add buttermilk to meal mixture, then add shortening.
4. Stir.
5. This needs to be a thick pouring consistency. Add more buttermilk, if needed.
6. Pour into hot skillet and bake in hot 450u0b0 oven until brown.
7. Break corn bread into pieces in large bowl.
8. In medium saucepan, put chopped celery and onion.
9. Cover with water and cook until tender, then pour over corn bread (do not strain).
10. Mix and add sage, chicken broth and chicken gravy.

white corn meal, flour, shortening, salt, buttermilk, chicken gravy, chicken broth, sage, onions, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905650 (may not work)