Cornbread Dressing, Large Batch


  
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<h1>Cornbread Dressing, Large Batch</h1>
<h2>Ingredients</h2>
<ul>
<li>3 cups cornmeal</li>
<li>1 cup self-rising flour</li>
<li>2 teaspoons baking soda</li>
<li>3 teaspoons salt</li>
<li>6 eggs, beaten</li>
<li>4 cups buttermilk</li>
<li>1 cup chopped onion</li>
<li>1 cup chopped celery
¾ teaspoons black pepper</li>
<li>2 quarts chicken broth</li>
</ul>
<h2>Directions</h2>
<ol>
<li>Mix first four ingredients. Add beaten eggs and buttermilk. Mix well. Pour in a large greased pan. And bake at 425 for about an hour.</li>
<li>Cool corn bread and crumble in a large bowl. Combine with onion, celery, pepper, and hot broth. Mix well.</li>
<li>Bake at 400°F about 45 minutes, until set and brown.</li>
</ol>
<p>Note from Nanny: I always cook a large chicken, cut in several medium pieces, in about 3 quarts of water. (Use water for the broth.) Take all the chicken off the bones and discard skin and bones. Save about a cup of the dark meat, liver, and gizzard for the giblet gravy. Put in a small pan with broth and a chopped boiled egg, and make giblet gravy. Use the chicken in the dressing.</p>