Cooking Louisiana  -  Double Cornbread Dressing
Vernie’s Double Cornbread Dressing Recipe

Cut and skin a 3# chicken. Place in a large pot with 10 cups water to cover the chicken. Place a rib of celery and 2 slices of onion in the pot with 2 bouillon cubes. Bring to a boil. Then cover and reduce heat to high simmer for 1 hour. Then strain the broth through cheese cloth and save 8 cups of broth and set aside.

Cook a double recipe of cornbread.

Double Recipe of Corn Bread

2 Cups Corn Meal
½ Cup Sugar
2 Cups Flour
3 Eggs
4 Tsp Baking Power
2 Cups Milk
1 Tsp Salt
½ Cup Vegetable Oil

Place all dry ingredients in a bowl and give it a little stir. Now add eggs, milk and vegetable oil and mix well. Then pour batter into 9x13 greased baking pan. Preheat oven to 400 degree and bake for 30 min.

Boil 3 eggs

1 Double recipe cornbread
2 tsp. Minced Garlic
1 - 3# Chicken deboned & shredded
¼ cup Dried parsley
2 Cups green onions diced
8 Cups Broth
1 Whole stalk of celery diced
5 raw eggs beaten
4 Med. Onions diced
3 boiled eggs chopped
½ Bell Pepper diced
2 Sticks Butter soften
1 ½ Tbls Salt
1 ½ tsp Black pepper

In a large 12 qt. pot crumble cornbread & add raw eggs and softened butter and stir. Now add vegetables: diced green onions, diced celery, diced onion, diced bell pepper, minced garlic, dried parsley. Add chopped boiled eggs, shredded chicken and stir. Now add seasonings: salt, black pepper. Now add broth (about 8 cups) to pot stir well till mixture is soupy. This is important because you want it to be moist after cooking. Place in a 17" x 12" roaster pan.

Bake in 350 degree oven for one hour or till bubbling and starting to brown on top.

Stan & Carol Smith
This was my mothers recipe Vernie Smith. Very good.

Stan Smith