Aunt Anelda's Dressing
1 1/3 cup cornmeal (Dixie Lily is great)
1 2/3 cup self rising flour
3 tablespoons oil
6 eggs, beaten well
1/4 cup sugar
1 teaspoon baking powder
1 cup buttermilk
1 cup chopped onion
2/3 cup chopped celery
1/2 cup chopped bell pepper
1 stick margarine or butter
Chicken or turkey broth ( at least a quart, just don't make real soupy)
Mix cornmeal, flour, oil, eggs, sugar, baking powder, & buttermilk well ( may havve to add just a little more buttermilk, but don't make soupy).
Bake this in a skillet at 325 degrees for 30 to 40 minutes till done.
Crumble this cornbread in a large bowl. Meanwhile, saute onions, celery, & bell pepper in the margarine or butter till tender.
Add to cornbread.
Salt & pepper to taste.
Add chicken broth to desired consistency ( just not real soupy).
Bake at 350 degrees until lightly golden brown.
Pairs Well With
My aunt got this recipe from her mother-in-law many years ago and it has been on our menu countless times since. It is absolutely delicious! I have made this recipe many times & always have plenty of taste testers before putting it in the oven.