Sharon Dillahunty'S Cornbread Dressing

1. 1

   Cook the onions and celery with the margarine until done but not brown.

2. 2

   Set aside.

3. 3

   (A black iron skillet works best!

4. 4

   Don't wash after cooking onions, just add cornmeal mixture and cook.) Mix the cornmeal mix, eggs, sage, garlic powder and seasoned salt, pepper and milk together.

5. 5

   Add the onion mixture to the cornbread mixture and cook at 425u00b0 for 25 to 30 minutes or until done and brown.

6. 6

   Crumble bread and add enough broth to make a very, very thin mixture (will appear to be almost runny).

7. 7

   Bake at 325u00b0 until set and brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.