KENTUCKY CORN-BREAD DRESSING

      Title: KENTUCKY CORN-BREAD DRESSING
  Categories: Stuffing
       Yield: 8 Servings
  
       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
       5    Eggs
            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.
   
   Nutritional analysis per serving: 612.4 calories; 26.5
   grams total fat; (10.5 grams saturated fat); 15.0
   grams protein; 77.7 grams carbohydrates; 217
   milligrams cholesterol; 1,383 milligrams sodium.
   
   Louisville Courier Journal, November 12, 1996
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