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Mom's Cornbread Dressing (Betty Ann Moore) Recipe

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This recipe for Mom's Cornbread Dressing (Betty Ann Moore), by , is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bridget Evans


1-10" cast iron skillet of cornbread crumbled:
2 1/2 cups self rising cornmeal
1/2 c. self rising flour
1 egg
2 T. vegetable oil
Milk (enough to make batter)

3 leftover biscuits torn into small pieces
7 slices cubed white bread- toasted
2 c. onion chopped
1/2 c. celery w/leaves chopped
1/2 T. ground rosemary
1 T. sage
2 c. chicken broth
1 1/2 stick melted margarine or butter
1 1/2 - 2 c. milk
4 beaten eggs
1/8 c. olive oil

SautÚ celery, onion and rosemary in 1/2 stick butter and 1/8 cup olive oil. Mix all ingredients together. Bake in greased pan 350║ until done but not dry. Do not over bake.

Personal Notes:
Personal Notes:
I love my Moms dressing! We always take a little scoop of dressing out and put into a small glass dish and microwave to cook it and taste it to make sure that we don't need more sage or rosemary. It is best to make in advance and let it sit overnight and then bake it the next day but it does take a long time to cook due to all ingredients being cold. You can also add 3-4 shredded chicken breasts or turkey.




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