• Cooking Time: 1- 1 1/2 hours
• Cornbread-
• 1 cup cornmeal
• 1 cup flour
• Tbs baking powder
• Tsp salt
• 1 cup milk
• 1 egg
• Dressing-
• 2 bouillon cubes or you can use chicken or turkey broth instead
• chopped onion, celery, & green peppers
• Tsp of sage
• 2 eggs
• 1 box of stovetop stuffing
• 1 can cream of chicken, cream of celery, or cream of mushroom soup
• 1 tsp baking powder
• Dash of milk, about 1 tsp

1. • First step is to make homemade cornbread:
2. o Sift Meal
3. o Add a cup of cornmeal
4. o Cup of flower
5. o Tablespoon of baking powder
6. o Teaspoon of salt
7. o Whole milk (use a bit of judgement but around a cup)
8. o 1 egg and mix ingredients well
9. o Grease the pan with oil of your choosing. Make sure it is covered completely
10. o Place the meal in a plan and heat on 400 or 450 degrees for 35 minutes and until top of bread is golden brown.
11. • Crumble the cornbread in the pan and let it sit
12. • Grab two bouillon cubes and heat them in a sauce pan until they are brought to a boil (If you have turkey or chicken broth available, heat this instead of the bouillon cubes.
13. • Chop onion, celery, green peppers and mix all together
14. • Add a teaspoon of sage
15. • 3 eggs
16. • 1 box of stove top stuffing (it has a lot of great seasoning)
17. • 1 can of cream of chicken, cream of celery or cream of mushroom (gradually add the can in with the ingredients. You do not want the dressing soupy)
18. • Mix all the above ingredients together and add a stick of butter
19. • Pour in the bullion chicken broth
20. • Add a teaspoon of baking powder
21. • Add a touch of milk- teaspoon
22. • Once again, get a pan and oil it to pour the dressing into it. The dressing should not be “soupy”
23. • Heat the pan to 400 degrees for 30-40 minutes or until light brown.

My Grandmother's Dressing! - Submitted by: LaJoy Mitchell