Cornbread Dressing

By basketcase

This recipe is designed to mimic my mother-in-laws dressing. She didn't have a recipe, but this tastes like hers...

Ingredients

• 3 C. Martha White Buttermilk Corn Meal Mix (SR)
• 2 eggs (beaten)
• 1/4 C. butter (melt in pans @ 425 F)
• 2 C. buttermilk
• 1 Pkg (8oz) Pepperidge Farm Herb Stuffing mix
• 1 med onion diced
• 4 stalks celery diced
• 2 eggs beaten
• 1 - 1/2 to 2 qts chicken broth
• boiled eggs (chopped)

Details

Servings 8

Preparation

Step 1

1) Place 1/4 C butter in 2 (8"-9") cake pans and melt butter at 425 deg F 3 to 4 min. Combine corn meal mix, eggs, and buttermilk. Pour melted butter as you mix the batter. Bake at 425 deg F 10-15 mins until golden brown.

2) Crumble cooked, cooled cornbread into a large bowl and stir in Pepperidge Farm mix an set aside.
3) Melt 1/4 C. butter in skillet and saute celery and onions.

4) Stir vegs, beaten eggs, checken broth and diced boiled eggs into the cornbread mixture. Amount of chicken broth used is to obtain consistancy of mashed potatoes. Here's where I put mixture into Tupperware container and refrigerate overnight. The mixture will absorb the chicken broth so you'll have to add more before you bake.

5) Pour into a lightly greased baking dish (11 x 7). Bake, uncovered at 375 deg F for 35 - 40 mins. or until golden brown.