Grandma's cornbread dressing

Main Ingredient: Cereals
Course: Bakery Pastry Sauces and dressings Stuffings
Cuisine: American
Yield:

Grandma's cornbread dressing ingredients

Cornbread:
2 c Self-rising cornmeal
1 c Self-Rising flour
1 t baking powder
2 t Sugar
2 Eggs, beaten
3 T Oil or melted shortening
2 c Milk or buttermilk -- * see Note
DRESSING:
3 Celery stalks -- chopped
1 large Onion, chopped
2 T butter Or margarine
1⁄4 lb Saltine crackers -- broken
2 1⁄2 c Hot chicken broth (or 3 cups If needed)
2 Eggs, beaten
1⁄2 t Salt OR 2 chicken boullion
Cubes added
To hot chicken broth
1⁄2 t Black pepper -- (or more, to Taste)

Cooking Grandma's cornbread dressing

1. For cornbread: mix all ingredients and place in a well-greased 10" pan that has been heated in a 450 degree oven (about 4 minutes) till hot. Bakei at 450 degrees about 30 or 35 minutes or until lightly browned.
2. Cool; crumble cornbread into a large bowl.
3. For dressing: saute celery and onion in butter until tender.
4. Combine cornbread, crackers, sauteed vegetables, and remaining ingredients, mixing well.
5. If the dressing doesn"t seem moist enough, add some hot milk - ab out 1 cup. Spoon into a lightly greased 13x9x2-inch baking pan or casserole dish.
6. Bake at 450 °F for 25 to 30 minutes until lightly browned.
7. (for pyrex dishes bake at 375 or 400 degrees).