Lynda'S Blue Ribbon Corn Bread
- 1 egg
- 1 c. plus 2 Tbsp. milk
- 1/2 c. flour
- 1 c. yellow corn meal
- 3 tsp. baking powder
- 1 tsp. salt
- 3 Tbsp. soft shortening (bacon fat adds flavor)
- 5 or 6 c. crumbled cornbread
- 1 to 1 1/2 c. chopped onion
- 1 c. chopped celery
- 5 or 6 eggs (depending on size)
- salt, pepper and poultry seasoning
- 2 or 3 c. crumbled biscuits or loaf bread (stale or leftover)
- 4 c. chicken broth
- 1 1/2 tsp. prepared mustard
- Place crumbled cornbread and bread in large bowl and sprinkle lightly with salt, pepper and poultry seasoning.
- Pour approximately 2 to 2 1/2 cups hot broth over this mixture.
- Let stand about 30 minutes or until you can "smush" it between your fingers.
- Saute chopped onions and celery in 1/2 cup broth until soft.
- Add this to cornbread mixture.
- Break eggs and beat, one at a time, and add to mixture.
- Add remaining broth and mustard.
- Beat well with spoon or fork.
- Dressing should be fairly thin.
- If too dry, you might add a little water or broth.
- Place in baking dish and bake at 300u0b0 to 325u0b0 for about an hour.
- Check at about 45 minutes and if it is getting too dry, you might cover it loosely with aluminum foil for the remainder of cooking time.
- Serve with Giblet Gravy.
egg, milk, flour, yellow corn meal, baking powder, salt, shortening, crumbled cornbread, onion, celery, eggs, salt, crumbled biscuits, chicken broth, mustard
Taken from www.cookbooks.com/Recipe-Details.aspx?id=2362 (may not work)