Ingredients:
For the Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
For the Dressing:
8 cups of cornbread, crumbled (approximately 1 8×8-inch pan of cornbread)
1/2 cup unsalted butter
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
2 cloves garlic, minced
2 cups chicken or turkey broth
2 large eggs, beaten
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
see continuation on next page
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