Aiken County Corn Bread Dressing Recipe

• 2 c. White corn meal
• 1 c. Flour
• 2 c. Lowfat milk
• 2 Tbsp. Shortening
• 2 Tbsp. Baking pwdr
• 1 tsp Salt
• 1 x Onion
• 2 x Large eggs

1. Pepper to taste
2. Make a batter of the cornmeal, flour, salt, baking pwdr, shortening (the oil from the baking fowl is generally used) and lowfat milk.
3. Bake in a warm oven
4. (400) till done, about half an hour.
5. Then crumble the bread, add in one medium sized onion, minced fine, pepper and a little more salt.
6. Break in the two Large eggs and wet with the juice from the baking chicken or possibly turkey.
7. The liver minced fine and added to the dressing improves it, as does the addition of hard cooked egg.
8. After mixing thoroughly, put the mix on one side of the baking dish and roast with the fowl till brown.
9. When basting the fowl, baste the dressing also to keep it moist and to improve the flavor.
10. This amount will serve 12 persons.

white corn meal, flour, milk, shortening, baking pwdr, salt, onion, eggs

Taken from cookeatshare.com/recipes/aiken-county-corn-bread-dressing-62748 (may not work)