Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

CORNBREAD FOR DRESSING




Source of Recipe


email


Recipe Introduction


Yield: 16 pounds cooked weight


List of Ingredients




5 lb. corn meal
3 3/4 lb. foour
10 oz. baking powder
5 oz. salt
10 oz. sugar
10 eggs (raw)
10 oz. powdered milk
5 lb. water
1 1/4 c. cooking oil



Recipe



Sift corn meal, flour, baking powder, salt and sugar
into mixing bowl and blend thoroughly, using cake paddle.
Add
water to powdered milk; mix thoroughly. Beat in the eggs and

add to ingredients. Blend thoroughly. Add cooking oil and
mix
thoroughly. After all ingredients have been mixed well, pour

the mixture into well greased pans and bake until done,
approx-
imately 50 to 60 minutes.
Note: Cornbread should be baked at least 24 hours
before using to make dressing.