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For Cornbread:

1 c. self rising meal
1 c. plain flour
1 1/2 tsp. sugar
3 tsp. baking powder
1 tsp. salt
2 eggs, slightly beaten
1/4 c. Wesson oil
1 1/4 c. milk

Mix dry ingredients. Add milk, oil and eggs. Pour into
heavily greased 8 x 8-inch baking dish. Bake at 425 degrees until
golden brown. Makes 2 cornbread cakes. Use 1 1/2 cakes for
dressing recipe.

For Cornbread Dressing:
1 can cream of chicken soup
1 can cream of celery soup
1 envelope Lipton onion soup
3 eggs, slightly beaten
1 stick melted butter
2 tsp. salt
6 c. broth (add milk if
Mix ingredients. Add cornbread. Mix well, add a few
pinches of crushed leaf sage. Bake at 300 degrees for 35 to 45

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