Momma's Cornbread Dressing from Veronica Gregory


(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!!!!!