|¼ c. olive oil|
|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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