Momma's Cornbread Dressing from Veronica Gregory - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Momma's Cornbread Dressing from Veronica Gregory

Cornbread INGREDIENTS

(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.)

Dressing INGREDIENTS

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

PROCEDURE

  • 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!!!!!

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