Cornbread Dressing (Woman’s World, 2002)
To speed this up I get a large box of cornbread mix.
But for you scratch aficionados, here is the total recipe.
Cornbread:
½ cup canola oil
2 cups stone ground cornmeal
2 cups all-purpose flour
2 Tablespoons baking powder
4 Teaspoons sugar
1 ½ Teaspoons salt
2 cups milk
2 eggs, beaten

Dressing:
1 cup unsalted butter, divided
1 Tablespoon olive oil
3 cups chopped onion
3 cups chopped celery, about 9 ribs
½ cup loosely packed fresh sage leaves, chopped
¾ Teaspoon salt
½ Teaspoon pepper
3 cups turkey stock or chicken broth

For Cornbread:
Preheat oven to 450 degrees. Heat the oil in a 13x9 baking pan in oven until hot. In a bowl combine cornmeal, flour, baking powder, sugar and salt. Stir in milk and eggs. Pour hot oil into batter; stir until combined. Transfer to same baking pan. Bake for 20-25 minutes or until golden. Cool on rack.

For Dressing:
Reduce oven temperature to 350 degrees. Crumble cornbread. In a pot melt ¾ cup butter with oil over medium heat. Add onion and celery; cook until softened for 15 minutes. In a bowl combine cornbread, vegetable mixture, sage, salt and pepper. Transfer to same baking pan. Melt remaining butter; drizzle over cornbread mixture. Cover with foil (Dressing can be prepared a day in advance up to the point. Refrigerate; bring to room temperature before baking.) Bake for 20 minutes; remove foil. Bake for 10 minutes until brown. Makes 14 servings