(2 - 9 x 13 pans) 3 cups cornmeal (self-rising) 1 t. baking powder 1 1/2 cups flour (self-rising) pinch of salt 2 eggs 2 cups milk 1/3 cup oil (pour in bottom of pan and spoon on top of cornbread from edges)
PROCEDURE - Bake at 350 degrees until golden brown (about 45 min.)
12 chicken quarters (boiled and deboned-save broth) 1 and 1/2 pans of cornbread (see above) 2 cans chicken broth 1 bunch of celery (finely chopped - in blender if possible) 3 bunches of green onions (finely chopped) 1 stick margarine
Sautee celery and green onions in margarine.
Combine cornbread, broth from chickens (judge "just right"), 2 cans of chicken broth. Stir well.
Add sauteed celery and green onions. Mix well.
"Taste test" for salt needed. Add more broth if too dry.
Bake at 350 degrees for about 1 hour, or until top is golden.
**Note: My Mother is deceased for 3 years now but her recipe lives on with her memories.** It's the BEST!!!!!