---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 6 servings
       2 c  White corn meal
       1 c  Flour
       2 c  Milk
       2 tb Shortening
       2 tb Baking powder
       1 ts Salt
       1    Onion
       2    Eggs
   Pepper to taste
   Make a batter of the cornmeal, flour, salt, baking
   powder, shortening (the oil from the baking fowl is
   generally used) and milk.  Bake in a hot oven (400)
   until done, about half an hour.  Then crumble the
   bread, add one medium sized onion, chopped fine,
   pepper and a little more salt. Break in the two eggs
   and wet with the juice from the baking chicken or
   turkey.  The liver chopped fine and added to the
   dressing improves it, as does the addition of hard
   cooked egg.  After mixing thoroughly, put the mixture
   on one side of the baking dish and roast with the fowl
   until brown.  When basting the fowl, baste the
   dressing also to keep it moist and to improve the
   flavor.  This amount will serve 12 persons.
   From: 200 years of Charleston Cooking 1930 Shared By:
   Pat Stockett