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Grandma's Cornbread Dressing

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRANDMA'S CORNBREAD DRESSING
 Categories: American, Dressings, Stuffings
      Yield: 8 Servings
 
           Cornbread:
      2 c  Self-rising cornmeal
      1 c  Self-rising flour
      1 ts Baking powder
      2 ts Sugar
      2    Eggs -- beaten
      3 tb Oil or melted shortening
      2 c  Milk or buttermilk -- * see
           Note
           Dressing:
      3    Celery stalks -- chopped
      1 lg Onion -- chopped
      2 tb Butter or margarine
    1/4 lb Saltine crackers -- broken
  2 1/2 c  Hot chicken broth (or 3 cups
           If needed)
      2    Eggs -- beaten
    1/2 ts Salt OR 2 chicken boullion
           Cubes added
           To hot chicken broth
    1/2 ts Black pepper -- (or more, to
           Taste)
 
  1. For Cornbread:  Mix all ingredients and place in a well-greased
  10" pan that has been heated in a 450 degree oven (about 4 minutes)
  till hot. Bake at 450 degrees about 30 or 35 minutes or until lightly
  browned. Cool; crumble cornbread into a large bowl.
  
  2. For Dressing:  Saute celery and onion in butter until tender.
  Combine cornbread, crackers, sauteed vegetables, and remaining
  ingredients, mixing well. If the dressing doesn't seem moist enough,
  add some hot milk - ab out 1 cup.  Spoon into a lightly greased
  13x9x2-inch baking pan or casserole dish.  Bake at 450 degrees for 25
  to 30 minutes until lightly browned. (For Pyrex dishes bake at 375 or
  400 degrees.)
 
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