1 1/2 cup Yellow Corn Meal
3/4 cup All Purpose Flour
2 round tsp baking Powder
1 tsp salt
1/4 cup Sugar
1 TLB Butter ( to greased pan with)
Heat oven to 400 degrees and place cast iron skillet in oven to heat while mixing ingredients.
Make cornbread by adding in order the above ingredients. Add enough Buttermilk to make batter thick not runny and mix well. Put 1 TLB Butter in the cast iron skillet you put in oven and let it melt. Remove skillet from oven and pour cornbread batter into skillet. Put back in oven and bake around 25 mins. Just until cornbread is a light brown. Remove from oven and let cool.
2 Slices white bread without crust
3/4 cup chopped celery
1/2 cup chopped Green Onions including green tips
2 round tsp of Rub Sage
Salt and Pepper to taste
Broth from Cooked Turkey
In large bowl, break up cornbread into small pieces, break up and add the 2 slices of white bread without crust to the cornbread. Then add celery, green onions, Rub Sage and salt and pepper. Mix by hand till all is mixed thoroughly. Put this Dressing Mixture in a large
roasting pan. Then add egg to 2 cups of Turkey broth and whisk till incorporated. Pour this over dressing. Then add additional Turkey broth until broth just barely covers top of dressing. Broth should just barely stand over top of dressing mixture.
Bake at 400 degrees until top is golden brown and when you shake the roasting pan the middle of dressing doesn’t move.
Lavender & Armour