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Kentucky Corn-bread Dressing
8 tb Butter; melted
1/3 c Water
1 c Onion; chopped
1 c Celery; chopped
6 c Crumbled corn bread
1 c Toasted bread crumbs
1 ts Marjoram
1/4 ts Thyme
1 ts Baking powder
Salt and pepper
Heat 4 tablespoons butter and one-third cup water in a large skillet.
Add the onion and celery and cook until the water is evaporated, but
don't allow the vegetables to brown. Combine the crumbled corn bread
and the bread crumbs with the vegetables. Add remaining butter and
marjoram, thyme and baking powder. Mix well with a fork (not a spoon,
to keep the stuffing loose).
Add eggs, and salt and pepper to taste. Mix thoroughly again with a
fork. Place in a greased baking dish and bake at 350 degrees until
golden brown, about 30 minutes.
Serves 8 to 10.
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