Nanny's Cornbread Dressing

Cornbread Dressing
1 cup Cornmeal, self-rising
1 1/2 cup Flour (self-rising)
1 Egg(s)
1/2 cup Cooking Oil plus small amount (*see below)
1 1/2 cup Milk
2-3 Chicken - Boneless Skinless Breast, boiled and diced (save broth)
4 Egg(s), boiled and diced
1 Onion, diced
4 stalks green onions, diced

Make Cornbread:
Heat oven to 400 degrees. Mix cornmeal, flour, 1 egg, 1/2 cup cooking oil, and milk. Put enough cooking oil* in the bottom of an oven-safe skillet (cast iron is best) to cover the bottom. Preheat the skillet and oil. (Oil is ready when a drop of mixture sizzles in pan.) Pour mixed ingredients into skillet. Bake 15-17 minutes until center springs back. Broil until golden brown. Set aside.

Cook chicken. Save 4 cups of broth. Set aside.

Boil Eggs. Set aside.

Cook onions and green onions in oil*. Set aside.

After everything is done, combine all ingredients including saved broth and put in 9x13 pan. Cook at 350 for 30 minutes.

(Mary Hagan "NANNY")

Mama's Cornbread

Mama's Cornbread

1 cup self-rising cornmeal
1 1/2 cup self rising flour
1 egg
1/2 cup cooking oil
1 1/2 cup milk

Heat oven to 400*. Mix all ingredients. Put enough cooking oil in the bottom of a skillet to over the bottom. Preheat the skillet and oil. Pour mixed ingredients into skillet. Bake 15-17 minutes until center springs back. Broil until golden brown.

Edith Aline Hagan Rainey