"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers


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

Lori Knotts


2 cups home ground yellow corn meal
1 Tablespoon sugar
2 Tablespoons baking powder
2 Tsp. baking soda
1 Tsp. salt
6 eggs
1 - 1/2 cup buttermilk , sometimes a little more; 1/4 cup hot bacon grease
hen - boiled in water, seasoned with salt and pepper.
approx. 3 bunches green onions chopped
approx 5 celery stalks chopped
1 cup of cooked rice
6 - 8 eggs
4 -5 slices of white bread

Heat oven and cast iron skillet to 450 degrees.
Add corn meal and all dry ingredients together. Add buttermilk to make the mixture soupy. Heat bacon grease in cast iron skillet. when hot, add to cornbread mixture. stir and return mixture to skillet. Bake for approx 30 min.at 450 degree;
Turn cornbread near the end of the baking. Cool.
Now the rest of dressing recipe doesn't have exact measurements. When I would ask Nana for specifics she would always respond "a little", '"some". You get the idea. Boil the hen in enough water to cover it in a large stock pot for several hours on low until tender. I ususally add a 1/2 onion to add more flavor to the stock. (remove onion before adding stock to cornbread mixture) Use the stock to saute' the vegetables on low heat. Crumble corn bread in a large bowl. Cut up the hen while removing any fat from the meat. Will not require the entire hen. I usually end up only using the breast meat and freezing the rest. Nana used to add leg of the hen to the center of the dressing prior to baking. Add to the cornbread mixture along with the rice, torn up pcs.bread. Add the stock slowly at this point (Nana always said to just add "enough" ). The cornbread mixture will be slightly moist at this point.Then add the beatened eggs. Stir well. You'll need to add salt and pepper to taste. Sometimes I've even had to add more seasoning so you may want to saute some extra.
There's really no secret except it requires alot of tasting at the end to get it right. If you run out of stock just heat up some canned stock as a substitute. Spray a casserole dish and bake uncovered 400 degrees for about an hour until the edges turn brown and the center is set. This freezes really well, in fact actually tastes better after the seasonings have set in. Allow several hours to thaw and may require a longer cooking time.

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Personal Notes:
I usually only make this around the holidays so if you have a question call me then.




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