Granny's Southern Cornbread Dressing

This is how the last 5 generations of our family have made cornbread dressing. Surprised not to see this on Zar. So here is my family recipe. I was always the official taste tester. Before it went into the oven my mom would give me a bowl of it. I would tell her what seasonings needed adjusting. It became a ritual. LOL The cornbread is baked with the onion and celery in it. Really makes a difference to taste.

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

• 2  cups cornmeal (White Lily the best)
• 1  cup self rising flour (again White Lily is best)
• 1⁄3 cup  oil
• 1⁄2 cup celery, chopped
• 1  onion, chopped
• 1  cup buttermilk
• 1  cup milk (more if needed)
• 2  eggs
• 4  slices  bread, toasted and torn into small pieces
• 1  teaspoon dried sage (to taste)
• 1  teaspoon pepper (to taste)
• 3  cups hot chicken broth (more if needed)
• 1  tablespoon salt (to taste)
• 1⁄3 cup butter, melted

Directions

1. Heat oven to 400 degrees .
2. Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
3. Stir until well blended. Stir in celery and onion.
4. If the batter is too thick, add more milk. (should be pourable).
5. Pour into greased hot iron skillet (if you have one, if not get one, they aren’t expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
6. Bake for 30 minutes or until top is light brown.
7. When done and cooled down a bit. Crumble into a large bowl.
8. Add bread pieces, butter and seasonings. Mix well.
9. Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
10. Adjust seasoning to taste. (appoint someone special).
11. Pour into a grease 13x9-inch (3-quart) baking dish or pan.
12. Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
13. Note: Broth made from boiling a hen will be best but canned will work.