Ingredients
Cornbread (follow recipe below)
½ pack Saltines(Put them in a food chopper so they are very fine)
1 tsp baking powder
Salt and black pepper to taste
4 eggs
Celery and onion (chop fine and saute in margarine)
Small jar of chopped pimento—-optional
1 can cream of chicken soup
Chicken broth (can’t really tell you how much, takes a lot, just has to be fairly soupy)
CORNBREAD:
1 ½ cups Martha White corn meal (Hot Rize)
½ cup plain flour
½ tsp salt
1 egg
1 cup buttermilk
¼ cup oil
Preparation
DRESSING: Combine all and bake at 425* or a little less for 25 to 30 minutes or until golden brown. CORNBREAD: Cover bottom of cast iron skillet with oil and put in oven while mixing cornbread. Pour into hot pan and bake 15 minutes at 425*.
