Aiken county corn bread dressing

2 cup White corn meal
1 cup Flour
2 cup Milk
2 tbsp Shortening
2 tbsp Baking powder
1 tsp Salt
1 Onion
2 Eggs

1 Pepper to taste make a batter of the cornmeal, flour, salt, baking powder, shortening (the oil from the baking fowl is generally used) and milk.
2 Bake in a hot oven (400) until done, about half an hour.
3 Then crumble the bread, add one medium sized onion, chopped fine, pepper and a little more salt.
4 Break in the two eggs and wet with the juice from the baking chicken or turkey.
5 The liver chopped fine and added to the dressing improves it, as does the addition of hard cooked egg.
6 After mixing thoroughly, put the mixture on one side of the baking dish and roast with the fowl until brown.
7 When basting the fowl, baste the dressing also to keep it moist and to improve the flavor.
8 This amount will serve 12 persons