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1
Let bacon grease get hot in baking pan while making cornbread mixture and oven is heating.
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2
Sift together flour, cornmeal,baking powder and salt.
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3
Add two eggs, milk and oil or melted shortening.
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4
Beat until just smooth-do not overbeat.
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5
Turn into hot greased 9x13 inch baking pan.
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6
Bake in a 425: oven for 20-25 minutes.
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7
Remove from oven and crumble into pieces into a roasting pan.
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8
Lay white bread on top.
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9
Leave uncovered drying for 2 days to a week.
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10
Cornbread and white bread can be dried in warm oven if your limited on time,but results aren't as good.
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11
Boil three of the eggs and dice.
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12
Crumble sausage in fry pan with butter or margarine, add onion and celery and cook until sausage isn't pink and celery is slightly tender.
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13
Make sure cornbread and bread are crumbled into small pieces and add sausage mixture without draining fat.
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14
Add diced boiled eggs,sage,poultry seasoning.
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15
Add four beaten eggs,chicken broth and water.
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16
Stir well.
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17
I use my hands to make sure it is mixed well.
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18
Taste and add salt and pepper as desired.
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19
Bake at 400 until top is slightly brown usually about an hour.
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20
Do not over cook-- if you like it moist water can be added while cooking.
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21
YUMMMMM.
