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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 10 |
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This has been a long time family favorite. This dressing is moist and seasoned just right. The dressing should be mixed the day before and refrigerated to marinate the flavors. Hope you enjoy. Ingredients:
2 cups yellow cornmeal mix |
1/2 cup flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon sugar |
2 large eggs |
2 cups buttermilk |
2 tablespoons butter |
1/2 cup butter |
1 bunch green onion, chopped |
5 celery ribs, diced |
1 seasoned croutons, box or package |
5 (14 ounce) cans chicken broth |
5 hard-boiled eggs, chopped |
1 teaspoon black pepper |
1 teaspoon sage |
4 large eggs |
Directions:
1. Preheat oven to 425 degrees.
2. Combine first 6 ingredients in a large bowl. Stir together 2 eggs and buttermilk and add to dry ingredients. Stit until just moistened. Heat 2 tbls butter in a cast iron skillet until hot, pour batter into skillet and bake for 25 minutes until cornbread is golden brown. Cool and crumble.
3. Melt 1/2 cup butter in large skillet over medium heat, add green onions and celery saute until tender.
4. In a large roaster, combine crumbled cornbread, onion/celery mixture, chopped boiled eggs, coutons, 1 can of chicken broth, sage, and pepper. Refrigerate overnight.
5. Stir in remaing 4 raw eggs and 3 1/2 cans of chicken broth. Bake in at 350 degree oven for 1 1/2 hours until golden brown.
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