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Friday, February 01, 2008 Ruth's Cornbread Dressing By Article @ 11:04 AM :: 151 Views :: Breads, Soul Food, Side Dish   Ruth's Cornbread Dressing Cornbread: 1 c. cornmeal                    1 c. flour 2 tsp. baking powder                1 egg ½ - ¾ c. milk              Dressing:         14 ½ oz. chicken broth 1  10 ¾ oz. can cream of chicken soup    1 soup can of water* 1 egg                            2 Tbs. sage 1 Tbs. poultry seasoning                6 slices toasted bread Black pepper to taste                ½ green pepper, chopped 1 small onion, chopped                2 stalks of celery, chopped Handful of fresh, finely chopped parsley    ¼ tsp. pepper (optional) Cornbread: Mix corn meal, flour, baking powder, eggs and milk together.  Bake at 350 degrees until done and browned. Dressing: Turn oven up to 400 degrees.Toast white bread both sides. Finely crumble. Sauté chopped green pepper, celery, onion, and parsley. In large mixing bowl, add crumbled cornbread and toast, chicken broth, cream of chicken soup + 1 can of water*, egg, sage, poultry seasoning, sautéed vegetables, and ¼ teaspoon black pepper (optional). Mix well. Pour into greased shallow baking dish. Bake 45 minutes at 400 degrees. *Substitution: Turkey broth can be substituted for can of water.