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Dressing (Cornbread)
1 1/4 cup self-rising cornmeal (I use Martha White)

1 cup buttermilk

2 tbsp. shortening (such as Crisco)


Preheat oven 425°. Heat shortening in a cast-iron frying pan until hot but not smoking.

Mix cornmeal, buttermilk and shortening quickly. Pour in heated pan and cook 20 minutes until brown. Cool and crumble in a large bowl.

8 slices white loaf bread toasted, crumble with cornbread

1 large onion chopped

2 stalks celery chopped

1 stick butter

3 boiled eggs

2 raw eggs

3 tbsp. dried sage (2 T powdered sage)

1 tbsp. vinegar

1 tsp. salt

1 tsp. pepper

2 cups plus broth


Saute celery and onions in butter. Peel and chop boiled eggs. Add remaining ingredients to bread. Mix with your hands adding broth until moist. Pour into a greased and floured 9 x 13 pan. Bake in a 375 pre-heated oven 40-45 minutes.
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