CORN BREAD DRESSING

CORN BREAD DRESSING image

Number Of Ingredients 20

Corn Bread:
2 c. corn stone-ground white or yellow corn meal
1-1/2 c. buttermilk
1/4 c. vegetable oil
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
Dressing:
Crumbled corn bread
1 onion
2 c. celery
2 tsp thyme
2 eggs
1 tbsp fresh sage or 1-1/2 dried
turkey or chicken stock (canned or fresh)
Salt and pepper to taste
2 tsp. Poultry seasoning (Bell's is good)
Mixture should be very moist (add milk if necessary).
Add chopped pecans or walnuts (optional)

Steps:

Corn Bread: Heat oven to 450. preheat black skillet with 2 tbsp. oil about half of the 1/4 cup). Mix ingredients together, when hot pour hot oil into batter, pour in skillet and bake for about 25 minutes. This can be made a day ahead. Dressing: Crumble corn bread in large bowl. Add 4 slices of stale bread. Finely chop onion and and celery and saute in 2 tbsp. butter until tender. Add to corn bread and mix in remaining ingredients. Dressing should be very moist add milk if necessary). Add chopped pecans or walnuts (optional). Bake in hot oven 400° for 45 min basting with broth or turkey drippings (if you cook while turkey is roasting, you can cook it longer at a lower temperature.)