This Cornbread Dressing has been passed down in my family for several generations. It is easy to prepare, and my family thinks it is the most delicious dressing ever.



2 cups self-rising cornmeal
¼ cup all-purpose flour
1 egg
¾ cup buttermilk
1 tablespoon plus 1 teaspoon vegetable oil, divided
Cornmeal for sprinkling skillet

Preheat oven to 400 degrees. Mix together cornmeal, flour, egg, buttermilk, and 1 tablespoon oil. Heat remaining 1 teaspoon oil in a 10-inch iron skillet in oven for 2 minutes. Remove skillet and sprinkle with cornmeal. Pour batter in skillet; bake 20 minutes. (For 7-inch pone, decrease cornmeal to 1½ cups, buttermilk to ½ cup, and oil to 1 teaspoon for batter.)


1 (10-inch)  and 1 (7-inch) cornbread pones, crumbled
4 slices toasted white bread, crumbled
2 bunches green onions, chopped
¼ cup margarine, melted
7 cups broth from boiled hen
Salt and pepper to taste
1 tablespoon margarine, softened

Preheat oven to 400 degrees. Mix together crumbled breads, onions, ¼ cup margarine, broth, salt, and pepper. Pour into 9×13-inch glass baking dish sprayed with nonstick cooking spray. Dot top with 1 tablespoon margarine. Bake 45 minutes.

Yield: 12 servings


3 cups broth from boiled hen
Liver and gizzard, finely chopped
½ cup chopped green onions
4 hard cooked eggs, chopped
3 tablespoons dressing
Salt and pepper to taste

Remove giblets from hen. Wash hen and place in a pan with enough water to cover. Cover and boil for 2-3 hours until meat begins to leave the leg bones. Remove bird to cool and reserve broth for dressing and gravy. Heat liver, gizzard, and onions in broth until tender. Add chopped eggs, dressing, salt, and pepper. Serve warm.

Yield: about 4 cups