Michell's Cornbread Dressing |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 6 |
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This is Michell's submission for the June 2011 Southern themed recipe swap. Ignore the prep and cooking times. =P. Ingredients:
3 (8 1/2 ounce) boxes , jiffy cornbread muffin mix |
8 -10 slices white bread, crumbled |
3 raw eggs |
4 hard-boiled eggs, chopped |
6 celery ribs, diced |
1 large onion, diced |
1 (26 ounce) can cream of chicken soup |
3 (10 1/2 ounce) cans chicken broth |
1 tablespoon season salt |
1 tablespoon salt and pepper |
Directions:
1. Bake cornbread muffins as directed.
2. Heat oven to 350 degrees.
3. Let them cool.
4. In a very large bowl, combine cornbread, cream of chicken, and broth.
5. Mix well.
6. Mix in boiled eggs, celery, and onion.
7. Add raw egg, and crumbled bread and mix well. (The texture should be a little thicker than pancake mix. It will seem runny but will thicken up as it bakes.)
8. Bake at 350 on the middle rack for 45-60 minutes. (It should brown but not get tough.)
9. Make sure the center is cooked through.
10. If it seems to be getting too dry - poke a few small holes with a fork in it and pour a tbsp of broth on top.
11. Enjoy!
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