Aunt Martha's Famous Southern Cornbread Dressing

It Starts With Homemade Cornbread

So many people wanted to know how to make this. We always used Aunt Martha’s

recipe, which of course she must have learned from Nana.

Aunt Martha’s Turkey or Chicken Dressing

Boil a chicken in salted water until tender. Put aside to use for something else. Reduce the stock from chicken by boiling uncovered until the stock is good and rich. Allow to cool, then remove the fat that has settled on top.

Make 2 times the recipe for cornbread below. Toast and dry out 12 slices of regular white bread.

Cook 1-1/2 cup diced celery and 1-1/2 cup chopped onion in water to cover with 2 T. margarine until tender.

Crumble cornbread with toast and mix together. Soften bread mixture with chicken stock, then add celery and onions along with juice to mixture. The mixture should be very wet. Ad salt and pepper to taste.

Beat 2 eggs until light and mix in.

Put in baking dish and bake at 350 degrees about 45 minutes until lightly brown on top.

Aunt Martha's Cornbread

1 egg

1 tsp. salt

1 cup buttermilk

1-1/2 T. melted shortening or cooking oil

1 cup meal, sifted

1 heaping tsp. baking powder

Beat egg. Add buttermilk and salt and melted shortening. Stir in meal, then baking powder. Pour into heated, greased pan 7” X 11” and cook at 450 degrees for 20 min. Until brown. This can also be cooked in muffin tins and makes about 8 muffins.