Cornbread Dressing
4 cups crumbled cornbread
3 or 4 pieces bread or biscuit, crumbled
2 cans Swanson chicken broth (13-3/4 ounce)
1 large onion, chopped
3 ribs celery, chopped
3 eggs
1 cup butter, melted
In a large bowl, combine the cornbread and chicken broth; allow to soak. Add
the onions, celery, and eggs, mixing thoroughly. Add the melted butter.
Place the mixture in a 9 x 13-inch baking pan. Bake in a 350-degree oven for
1 hour and 20 minutes.
This a precise recipe, and I simply cannot cite my source. Since Swanson's chicken
broth is specified, I wonder if the recipe came from Swanson? But in all honesty, I do
not know. My children use that second recipe and it is good and easy for them to make.
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