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Country Kitchen
January 1, 2011 Previous Recipe | Next Recipe
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EULANE'S DANISH
PECAN PIE MINI MUFFINS
QUICK AMBROSIA SALAD
SALMON CROQUETTES
SPAGHETTI PIE
MY FAMILY CORNBREAD DRESSING
TOMATO RELISH
WHOLE BAKED CHICKEN
REAL CORNBREAD
TINY TOTS BISCUITS
COPPER PENNIES
MY ROAST BEEF
OLIVE DIP
MY FAMILY CORNBREAD DRESSING

3 cups fine ground plain cornmeal
1 cup self-rising flour
2 teaspoons baking soda
3 teaspoons salt
6 eggs, beaten
4 cups buttermilk
1 cup onion, chopped
1 cup celery, chopped
1/2 teaspoon black pepper
2 quarts of hot chicken broth

Mix meal, flour, baking soda and salt; add beaten eggs, mix well. Stir in buttermilk last. Pour into a large, lightly greased pan (black iron skillet is preferred). Bake at 425 degrees for 45 minutes. Cool bread and crumble into a large bowl. Add onion, celery and pepper. Add hot broth. Mix well, pour into baking pan. Bake at 400 degrees for 45 minutes or until brown. Let sit 30 minutes before serving with your favorite giblet gravy.





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