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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Martha's Cornbread Dressing Recipe

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This recipe for Martha's Cornbread Dressing is from Huggins Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. self-rising cornmeal
10 eggs
2 c. whole milk (can add more for consistency)
2 32 oz. cans/boxes of chicken broth
2 bunches of chopped green onions
1 tube of crushed saltine crackers
Salt and pepper
Directions:
Directions:
Make one big and one little iron skillet of cornbread using the cornmeal, 4 eggs and 2 cups of milk. Bake according to instructions and when toothpick comes out clean.

In a large bowl, crumble the cornbread and add one tube of crushed saltines, green onions, 6 eggs and chicken broth (note it may take less than the two boxes, or it may take more!)--mixture should be slightly soupy. Mix well and add salt and pepper to taste.

Pour into casserole dishes and bake at 350º until set in the middle, approximately 30 minutes (note, you can increase heat to 400º).
Personal Notes:
Personal Notes:
It wouldn't be Thanksgiving without this cornbread dressing. It is even better the next day with a turkey sandwich. The best part is tasting it raw to make sure the salt and pepper is just right. Mama always asked, "who wants to do the tasting?" At least three of us usually showed up with a spoon!

This recipe makes a lot! It freezes well. I usually make one big skillet according to the package directions but add an extra egg.

Martha dictated this recipe to me over the phone, and I wrote down 2 49 1/2 oz cans of chicken broth. That is way too much. You will know by looking when enough has been added.

 

 

 

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