1 1/4 cup flour
3/4 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/4 cup oil
1 cup milk
Preheat oven to 400 degrees. Bake the corn bread in a 9x9 baking dish sprayed with cooking spray 20-25 minutes. Remove from oven, cut into cubes and cool.
2 stalks celery, diced
1 medium onion, diced
1 tbls. butter
2 eggs, beaten
2 cups chicken stock (make your own)
2-3 tsp. poultry seasoning or dried sage (I used dried sage from our Kitchen Garden)
1 tsp. thyme leaves
1 tsp. course-ground black pepper
Salt to taste
Drippings from roast poultry
Melt butter in saucepan over medium heat; add celery and onions and saute' until onions are translucent. Remove from heat. Crumble cooled corn bread into a large mixing bowl. Add all other remaining ingredients and stir until combined. Spoon mixture into prepared baking dish. Bake in 350 oven 30 minutes. About 20 minutes into baking, top with some drippings from the roast poultry, stir and continue baking another 10 minutes.
Serve as a side dish with any kind of poultry, and a little gravy ... delicious!
Roast Chicken rubbed with Fein Tasting Foods "Everything Rub," Corn Bread Dressing, and Roasted Radishes with Sugar Snap Snow Peas.