Buttery Cornbread
1 cup flour
¾ cup cornmeal
2 Tablespoons sugar
1 Tablespoon baking powder
½ teaspoon salt
1 egg, beaten
¾ cup milk
½ cup butter, melted
Combine first 5 ingredients. Combine egg, milk and ½ cup melted butter; stir. Add egg mixture to dry ingredients, stirring until dry ingredients are moistened.
Pour into a greased 8 inch pan (round or square). Bake at 425° for 20-25 minutes.
Dressing
Buttery cornbread
6 bacon slices
4 celery ribs, chopped
1 large onion, chopped
6 cups torn day-old bread (6 slices)
2/3 cup chopped pecans
1 large egg
2 Tablespoons brown sugar
1 teaspoon rubbed sage
1 teaspoon salt
Pepper
3-4 cups chicken broth
Cook bacon until crisp; remove and crumble. In same skillet, sauté celery and onion until tender.
Combine all ingredients in a large bowl and mix together. Bake in a greased 9 x 13 inch baking dish at 375° for 45 minutes.
Yield: 10 servings
(I say it yields about 20 since there is so much else to eat for Thanksgiving .)