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

Cornbread Dressing Recipe

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

Contributor:  
Contributor:  
Francis Comeaux

Category:
Category:

Ingredients:  
Ingredients:  
6 boxes Jiffy cornbread mix
6 celery stalks, chopped
1 pack of green onions, chopped
2 medium onions, chopped
6 cans or 3 boxes chicken stock
1 pound ham, chopped
salt and pepper to taste
1 1/2 stick of butter

Directions:
Directions:
Saute celery in 1/2 stick butter on low heat, when half way done add onions and green onions and cook until onions are soft, set aside. Bake cornbread according to package instructions. Saute the ham and set aside. When the cornbread is cool crumble and add the stock until well moistened. Add the celery and onions to the cornbread and mix well by hand. Add the ham and mix again. Add salt and pepper to taste. Cut 1 stick of butter into little pats and drop on top of cornbread dressing. Bake in a 350 oven for about 25 minutes.

 

 

 

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