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 .)