Aiken County Corn Bread Dressing Recipe

To make cornmeal bread: Make a batter of the cornmeal, flour, salt, baking powder, shortening (oil from the baking fowl can be used) and milk.

Bake in a hot oven (400) until done, about half an hour.

While fowl bakes, prepare dressing: Crumble the bread, add the chopped onion, pepper and a little more salt. Stir in the two eggs and wet with juice from the baking chicken or turkey.

If desired, the cooked liver, chopped fine, can be added to the dressing; a hard cooked egg can also be added. After mixing thoroughly, put the mixture on one side of the baking dish and roast with the fowl until brown. When basting the fowl, baste the dressing also to keep it moist and to improve the flavor.