Dianne'S Dressing

• 1 1/2 c. self-rising yellow corn meal
• 1 c. self-rising flour
• 1/2 stick butter
• 2 eggs
• 1 1/2 c. milk
• 1 stack (about 45 crackers) saltine crackers
• 4 to 5 pieces stale bread
• 2 to 3 large onions, chopped
• 3 stalks celery, chopped
• 1/2 tsp. celery salt
• 1/2 tsp. pepper
• 2 eggs
• chicken broth or 2 sticks butter in 1 qt. water

1. Mix corn meal, flour, melted 1/2 stick butter, 2 eggs and milk together; bake in a 9 x 13-inch baking pan.
2. Bake at 400u0b0 until cornbread is done.
3. Cool and crumble in a very large mixing bowl. Add finely crumbled saltine crackers.
4. If crackers are not crisp, place them in microwave for a few seconds to dry them out.
5. Add crumbled stale bread, onions, celery, celery salt, pepper, eggs and broth (or margarine and water).
6. Mix together well.
7. Batter will be very loose.
8. Bake at 375u0b0 for 45 to 60 minutes.

meal, flour, butter, eggs, milk, stack, bread, onions, stalks celery, celery salt, pepper, eggs, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=423301 (may not work)