| 1 c. flour | ¼ c. olive oil | |
| 1 tsp. baking powder | 1 c. milk | |
| ½ tsp. salt | 1 egg, beaten | |
| optional: 1 large jalapeño pepper, minced, or 1 4-oz. can green chiles, chopped |
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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 20-25 minutes or until 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.)
| 1 stick butter, softened | ||
| ½ cup olive oil | ||
| 4 c. celery, chopped | ||
| ½ tsp. pepper | 2 tsp. ground sage | |
| 1 14½-oz. can chicken broth | 3 eggs, beaten |
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 baking pan. Bake at 350° for 40-45 minutes. This side dish provide 8 to 10 servings.
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