---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grandma's Cornbread Dressing
 Categories: American, Dressings, Stuffings
      Yield: 8 servings
 
           Cornbread:
      2 c  Self-rising corn meal
      1 c  Self-rising flour
      1 ts Baking powder
      2 ts Sugar
      2    Eggs; beaten
      3 tb Oil or melted shortening
      2 c  Milk or buttermilk; * note
           Dressing:
      3    Celery ribs; chopped
      1 lg Onion; chopped
      2 tb Butter
    1/4 lb Saltine crackers; broken
  2 1/2 c  Hot chicken broth; up to 3 c
      2    Eggs; beaten
    1/2 ts Salt -OR-
      2    Chicken boullion cubes; added to:
           Hot chicken broth
    1/2 ts Black pepper -- or more, to taste
 
  For Cornbread:

  Mix all ingredients and place in a well-greased 10" pan that has
  been heated in a 450 degree F oven (about 4 minutes) until hot.
  Bake at 450 degrees F about 30 or 35 minutes or until lightly
  browned. Cool; crumble cornbread into a large bowl.
  
  For Dressing:

  Saute celery and onion in butter until tender. Combine cornbread,
  crackers, sauteed vegetables, and remaining ingredients, mixing
  well. If the dressing doesn't seem moist enough, add some hot milk
  - about 1 cup. Spoon into a lightly greased 13x9x2" baking pan or
  casserole dish.  Bake at 450 degrees F for 25 to 30 minutes until
  lightly browned.  (For Pyrex dishes bake at 375 or 400 degrees F.)

  Recipe by Sara Ellison
 
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