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ROBERTA'S CORNBREAD DRESSING Recipe

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This recipe for ROBERTA'S CORNBREAD DRESSING, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roberta Page (Minor)
Added: Saturday, May 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups self rising cornmeal
2 large onions
2 eggs
2 tsp salt
3 tsp sugar
2 1/2 tsp sage
1/2 qt buttermilk
1 cup cold water
1/2 cup cooking oil
1 cup diced pecans (optional)
3 or 4 cans of jellied cranberry sauce

Directions:
Directions:
While making dumplings and cooking you chicken, make a large pan of cornbread. Preheat the oven to 400 degrees. In a large bowl combine 4 cups self rising cornmeal, 1/2 qt buttermilk,1 cup cold water, 1/2 cup oil, 2 tsp salt, 3 tsp sugar, 2 eggs and 2 large onions diced real small. Spray baking dish with Pam. Pour cornbread mixture in pan and bake for about 45 or until cornbread is done which depending on your oven may be sooner. Take out and cool completely. Cut cornbread into pieces and place pieces into a large mixing bowl. With a fork break pieces into smaller pieces. Go back to the pot where you cooked your hen and dip out 4 cups of the broth and pour over crumbled cornbread and keep adding broth until cornbread mixture is kind of soupy or stirs real easy, then add the 2 1/2 tsp sage and pecans if desired. In the same pan that you made the cornbread in pour mixture back in and pour a little more broth on top. Put in oven and bake for about 45 min to 1 hour or until gets brown and crispy on top.
Serve with cranberry sauce.
(if not making dumplings, just boil your hen and use regular chicken broth).

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
I always make a good pan of cornbread dressing to go with my Chicken and Dumplings.

 

 

 

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