2 cups Dixie Lily Self-Rising Corn Meal
2 eggs, beaten
1-1/2 cups buttermilk
1/4 cup melted shortening or vegetable oil
1 large onion, diced
1/2 cup diced celery
1/2 cup butter
7 cups chicken broth, divided (hold 1 cup aside)
2 tsp poultry seasoning
2 tsp. sage
Salt and Pepper to taste
Preheat oven to 450°F.
Grease skillet and in oven to heat. In a bowl mix milk and oil, stir in corn meal and mix well. Pour batter in to prepared skillet and bake 20-25 minutes or until golden brown.
Remove from oven and reduce heat to 400°.
Crumble cornbread into a casserole dish and add 6 cups of chicken broth. Let sit. Sautee onion and celery in butter until soft. Add to crumbled cornbread along with last cup of broth. Beat eggs and seasoning in a separate bowl then add to cornbread mixture. Mix well.
Bake for 40-50 minutes until done.
My Mama used the recipe for years. It was lost after her death. My sis remember, this is where Mom got the recipe.
Thank you for contacting us. We are so glad that your sister remembered our recipe. We hope that you and your family have a great Thanksgiving.
I wished I had tried this dressing before Thanksgiving! It is delicious and super easy.. it will definitely be my go to recipe for dressing from now on.. I had been searching for a recipe I could pass down to my daughter and granddaughter.. this is it thank you