≡   Categories
Mom's Cornbread Dressing

2 cups yellow cornmeal mix
12 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
2 large eggs
2 cups buttermilk
2 tablespoons butter
12 cup butter
1 bunch green onion, chopped
5 celery ribs, diced
1 seasoned croutons, box or package
5 (14 ounce) cans chicken broth
5 hard-boiled eggs, chopped
1 teaspoon black pepper
1 teaspoon sage
4 large eggs


Preheat oven to 425 degrees. Combine first 6 ingredients in a large bowl. Stir together 2 eggs and buttermilk and add to dry ingredients. Stit until just moistened. Heat 2 tbls butter in a cast iron skillet until hot, pour batter into skillet and bake for 25 minutes until cornbread is golden brown. Cool and crumble. Melt 1/2 cup butter in large skillet over medium heat, add green onions and celery saute until tender. In a large roaster, combine crumbled cornbread, onion/celery mixture, chopped boiled eggs, coutons, 1 can of chicken broth, sage, and pepper. Refrigerate overnight. Stir in remaing 4 raw eggs and 3 1/2 cans of chicken broth. Bake in at 350 degree oven for 1 1/2 hours until golden brown.

Source: www.food.com