| ¼ c. olive oil | ||
bleached |
or syrup |
|
| 1 tsp. baking powder | 1 c. milk | |
| ½ tsp. salt | 1 egg, beaten | |
| optional: ½ can whole kernel corn, drained; 1 large jalapeño pepper, minced, or 1 4-oz. can green chiles, chopped |
||
Mix well all the dry ingredients in one bowl and all the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients, and stir until well-combined.
Pour the mixture into a well-greased 9"×2" round, or 8"×8"×2" square, glass baking pan. Bake in a preheated 350° oven for 40-45 minutes (depending on altitude), or until lightly browned and a toothpick inserted into the middle comes out dry. Set aside and cool. (Keep the oven on if you are going to continue making cornbread dressing.)
| 5 c. yellow onion, chopped | 1 stick butter, softened | |
| ½ to 1 globe garlic, minced | ½ cup olive oil | |
| 5 c. celery, chopped | 2 tsp. poultry seasoning | |
| ½ tsp. pepper | 1 tsp. ground sage | |
| 3 eggs, beaten | ||
The onions and garlic may be sauteed until soft, if desired. Mix well all the ingredients together in a very large bowl. (There is no reason to add salt, since there is plenty of salt in the butter and in the chicken broth.) Pour the mixture into a well-greased 13½"×9½"×2" glass or metal baking pan. Bake at 350° for 40-45 minutes. This side dish provides 8 to 10 servings.
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