Cornbread for Dressing
3 cups self-rising cornmeal
1 cup self-rising flour
3 large eggs
1 & 1/2 TBSP sugar
2 cups water
Preheat oven to 400 degrees.
Grease pan (I use a 12-inch cast-iron skillet) well, and
sprinkle bottom lightly with cornmeal.
In a large mixing bowl, stir together all ingredients,
mixing well. Pour into prepared pan and bake for 30-35
minutes, or until bottom of cornbread is a deep brown.
Remove from oven and let sit 5-10 minutes before turning
bread over (upside-down) onto a plate or platter.
Note: This recipe is intended for dressing, and is not es-
pecially appetizing as a bread dish alone. See other recipes
for cornbread.
