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The eyes of all look to you, Lord.
You give us our food when we need it.
You open your hand and satisfy the desires
of every living thing.
(Psalm 145:15-16)
 

A Southern Cornbread Recipe enjoyed by my family
for generations...moist and delicious!!

Dedicated to my Mamaw...the best holiday cook around!!

2 stalks of celery (chopped)
1 medium onion (chopped)
2 or 3 day old biscuits
1/2 dozen eggs
2 slices of stale bread
Small pan of corn bread 
poultry seasoning to taste
 salt and pepper to taste 
Broth....have about 6 cans on hand
1/2 stick butter

Instructions
~remember...a little of this and a little of that~

In a saucepan I put broth, chopped onion, chopped celery, and butter.

I let it simmer a minute to soften the onions and celery. (It seems to mix  better with dry ingredients this way.)
While this is simmering I put cornbread, stale bread,  and biscuits through a blender.

In a large bowl I mix dry ingredients with eggs, poultry seasoning, salt and pepper.

NOW this part is important
I like my dressing to be of a very liquid 
consistency....not watery but a thick liquid that is easily poured...(we do not like dry dressing and
this makes a creamy soft dressing that my family loves)

Add the warm broth mixtue  until you get a dressing with the  consistency described above.
Mix WELL.

When I get the consistency I like I pour into my
OLD OLD dressing pan  (LOL...this pan has got to be at least 50 years old) and bake at 325 until the middle is set.

A really great tip is to stir the dressing while 
it is cooking to speed up the cooking process
and keep the juices and other ingredients mixed well.

*note* I usually double this recipe for all 
the family when they come.
 

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Page created October 8, 2000
Background and graphics created by:
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