CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 5704931a   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   09   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grandma's Southern Cornbread Dressing   
    Categories: Breads, Vegetables, Dairy, Poultry, Herbs   
         Yield: 12 servings   
       
         1 c  A-P flour   
         1 c  Cornmeal   
         2 ts Baking powder   
         1 ts Salt   
         2 lg Eggs   
         1 c  Buttermilk   
       1/4 c  Oil   
      
   MMMMM--------------------------DRESSING-------------------------------   
         1 tb Oil   
         1 md Onion; chopped   
         2    Celery ribs; chopped   
         3 lg Eggs   
    21 1/2 oz (2 cans) cream of chicken   
              - soup; undiluted   
         3 ts Poultry seasoning   
         1 ts Pepper   
       1/2 ts Salt   
         2 c  Chicken broth   
       
     Set oven @ 400ºF/205ºC.   
        
     In a large bowl, whisk flour, cornmeal, baking powder   
     and salt. In another bowl, whisk eggs and buttermilk.   
     Pour oil into an 8" ovenproof skillet; place skillet   
     in oven for 4 minutes.   
        
     Meanwhile, add buttermilk mixture to flour mixture; stir   
     just until moistened.   
        
     Carefully tilt and rotate skillet to coat bottom with   
     oil; add batter. Bake 20-25 minutes or until a toothpick   
     inserted in center comes out clean. Cool completely in   
     pan on a wire rack.   
        
     Reduce oven setting to 350ºF/175ºC.   
        
     For dressing, in a large skillet, heat oil over   
     medium-high heat. Add onion and celery; cook and stir   
     4-6 minutes or until tender. Remove from heat. Coarsely   
     crumble cornbread into skillet; toss to combine. In a   
     small bowl, whisk eggs, condensed soup and seasonings;   
     stir into bread mixture. Stir in broth.   
        
     Transfer to a greased 13" X 9" baking dish. Bake 45-55   
     minutes or until lightly browned.   
        
     Suzanne Mohme, Bastrop, Texas   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Cooks marry ingredients in the way a poet marries words.   
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