Southern Cornbread Dressing
|2 1/3||cups flour|
|1 2/3||cups cornmeal|
|1||tablespoon plus 1 teaspoo baking powder|
|1 ½||teaspoons salt|
|1 ¾||cups milk|
|½||cup vegetable oil|
Preheat oven to 350 degrees. In a large bowl, stir together the flour, cornmeal, sugar and salt; set aside. In a small bowl, beat eggs with a fork. Stir in milk and vegetable oil; mix well. Stir milk mixture into the flour mixture, stirring just until mixed.
Pour cornbread batter into greased 9x13-inch baking pan. Bake at 350-degrees 25 minutes, or until top is barely light brown and a cake tester comes out clean when inserted into middle.
Remove cornbread from oven and cool on a wire rack. May be made 1 day ahead. Slice cornbread into 1-inch cubes.
|4||slices dry wheat bread, sliced into ½-inch cubes|
|1||small onion, peeled and chopped|
|½||cup dried cranberries|
|½||cup golden raisins|
|2||tablespoons fresh sage, minced|
|1 ½||tablespoons dried thyme|
|1||tablespoon dried rubbed sage|
|3||cups chicken or vegetable broth|
|2||eggs, slightly beaten|
In a very large bowl, mix wheat bread and cornbread cubes, onion, cranberries, raisins and herbs with hands until thoroughly combined. In a medium bowl, stir together the broth and beaten eggs. Pour egg mixture into the bread mixture and toss well to moisten bread.
Dressing may be used to stuff turkey, or turn into a large casserole dish and bake at 350 degrees, covered, for 45 minutes. Uncover, and bake additional 10-15 minutes.