"The belly rules the mind."--Spanish Proverb

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from The Hightower Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Hightower Tollison


Make the cornbread first with these ingredients:
2 1/2 cups of self rising cornmeal
2 eggs, beaten
1/4 cup oil
1/4 cup sugar
1 cup milk
Beat eggs then add oil, sugar, milk then add cornmeal. Mix well until blended. Bake cornbread for 20 minutes at 425 degrees.

Cornbread from above recipe
1 1/2 cups onions chopped
1 1/2 cups celery chopped
3 tablespoons sage
3 tablespoons poultry seasonings
2 cans of chicken broth
Salt and Pepper to taste

Break up cornbread, saute onion, celery until soft. Add celery and onions to cornbread. Add seasonings and mix well. Pour the chicken broth over the bread and mix until moist. If 2 cans is not enough add additional until moist. Pour into pan and bake at 425 degrees for 25 minutes.




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