"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Werstlein's Favorite Southern Dressing Recipe

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This recipe for Werstlein's Favorite Southern Dressing, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pastor Gail Werstlein


1 c self-rising corn meal
1 c self-rising flour
1/4 tsp baking soda
1/4 c water
3 T oil
1 egg
1 1/2 c buttermilk
3 c biscuits (I use 6 Pillsbury Southern Style Frozen)
2 tsp celery salt or 1 c celery, chopped fine
2 medium yellow onions, chopped fine
4 eggs
3 cans Swanson Chicken broth (may need another one if mix appears dry)
Salt and pepper to taste
1/2 tsp sage, optional

Mix cornmeal, flour, baking soda, water, oil, 1 egg and buttermilk together and bake at 400 until lightly browned about 20 minutes. Crumble this cornbread into a large bowl (or use 6 cups cornbread) and mix biscuits, onion, celery and eggs and mix well. Add the broth using at least the 3 cans. Mixture will appear soupy. Bake in the lightly greased pan (may fill 9x13 plus another small pan). Bake at 350 for about an hour. Be sure it is browned on top. Will serve about 20 and freezes well. You can freeze the bread and onion mix without the eggs, adding the eggs when thawed. My family loves this stuff!




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