A cornbread and a cornbread dressing recipe here.
1 cup fine McEwen cornmeal (or other finely ground cornmeal)
3/4 cup milk
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Mix this up with dry ingredients first, and then the milk and egg. Pour it into a roasting hot, oiled cast iron skillet, into a 425 degree oven. The quality of the cornmeal is the key here. Double the recipe for a family meal.
Bama Cornbread Dressing
One double recipe of Bama Cornbread, crumbled (see above)
2 cups croutons
2 cups onions and celery, cooked
Handful of rehydrated dried Porcini mushrooms, cooked in butter, chopped
1/2 stick of melted butter
Chicken stock (at least one cup)
Salt and Pepper to taste
Sage, sage, and more sage
Cook at 350 degrees. This is a seat of the pants recipe. I like lots and lots of sage and mushrooms. Recycle into turkey or chicken and dressing after the first meal. That’s a layer of leftover meat, topped with a layer of dressing. Add extra stock to the dressing when making the recycled dish.