Cornbread Dressing

I have to start this post by letting you know I took absolutely no pictures from Thanksgiving. Hubby snapped one of the table and one of my plate but that's it. I'm pretty annoyed with myself especially since I put so much effort into setting up the table and food line. But I assure you everything looked delicious and tasted even better!

A few Christmases ago, my aunt gave every one in the family a copy of a cookbook she had put together of her recipes and a few of the family's favorites. My aunt is an awesome cook. She catered our wedding and people are still talking about how delicious everything tasted almost a year later. So when I started menu planning for Thanksgiving, the first thing I consulted was her cookbook!

This recipe comes from my aunt Anelda and it is a perfect dressing for Thanksgiving!

1 cup corn meal

1 1/3 cup self-rising flour

3 tbsp oil

4-8 eggs, beaten (depending on how eggy you like your corn meal)

1/4 cup sugar

1/2 tsp baking powder

1 cup buttermilk

1 cup chopped onion

2/3 cup chopped celery (more to taste)

1/5 cups chopped bell pepper

1 stick margarine

salt and pepper to taste

chicken or turkey broth

Mix first 7 ingredients well. Bake in cast-iron skillet at 325º for 30-40 minutes until golden brown. Cool and crumble in a large bowl. Saute vegetables in 1 stick margarine until tender. Add to cornbread. Add salt and pepper to taste. Add chicken or turkey broth to desired consistency. Bake at 400º for 35-40 minutes until lightly browned.

You can use a cornbread mix instead of making it by hand. Omit the first 7 ingredients , except the eggs. If you choose to do this, hard boil your eggs and crumble them into the mixture.