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This recipe for CORNBREAD DRESSING, by , is from The Fontenot Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dee Fontenot


1 cup all-purpose flour.
1 cup corn meal.
1/4 cup sugar.
2 teaspoons baking powder
1/2 teaspoon salt.
1 cup milk.
1/4 cup vegetable oil.
1 egg.

Fry the following until transparent, approximately 5 to 10 minutes:
1 cup chopped celery.
1 cup onions.
1 cup bell pepper.
2 garlic pods chopped.
Add some parley and green onions.
When these are tender mix in the meat:
1 pound ground meat.
1 pound pork.
2 cans Swanson Chicken Broth
Season with Tony's Seasoning or salt, red and black pepper.

PART I: Heat oven to 400 degrees. Grease pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into pan. Bake 25 minutes or until light golden brown. I use about three-fourth of this cornbread in dressing.

PART II: Fry meat and when it is fried put in the stock: Two cans of Swanson Chicken Broth. Cook about fifteen minutes.

PART III: Crumble cornbread in meat mixture. It will appear very damp. Put in a casserole dish and bake at 350 for approximately 45 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour,
Personal Notes:
Personal Notes:
We love Cornbread Dressing for Thanksgiving and Christmas.




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