Cornbread Dressing Recipe

Cornbread Dressing or Stuffing

This is a favorite fron the Southern US.  The pecans make it Texan.  In the family I grew up in
we all agreed it was much better than "Yankee dressing" made with white bread.

Ingredients for the cornbread:
Three quarters of a cup (150g, 175 ml)) of yellow corn meal
Three quarters of a cup (125g, 175 ml)) of flour
One tablespoon (15 ml) of baking powder
Three quarters of a cup (175ml) of milk
One small or medium egg
Three tablespoons (50ml) corn or peanut oil
About half a cup (125ml) of diced celery
About half a cup (125ml) of diced onion

Ingredients to complete the dressing:
About one cup of (250ml) peeled diced apple.
One and one half (7.5ml) teaspoons rubbed sage
One half teaspoon (2.5ml) dry whole leaf thyme
One half teaspoon (2.5ml) fresh rosemary, chopped
One half cup (125ml) chicken stock

Method
It is best to make the cornbread a day ahead but this is not essential.
Preheat oven to 425F (225C).
Grease an eight inch (20cm) pie pan and keep nearby in a cool spot so the grease won't
melt and run off the sides of the piepan.  In a large mixing bowl combine flour, cornmeal
and baking powder with a whisk.  In a two cup (500ml) measuring cup or a bowl combine
the egg, the oil and the milk with the whisk.  Pour the milk and egg and oil mixture into
the flour and cornmeal mixture, stirring with a large spoon.  Stir until just mixed.  Now
stir in the celery and onion and transfer the batter into the pie pan.
Bake for twenty to twenty five minutes until lightly browned.  You can continue on with
the dressing as soon as the cornbread is cool enough to handle but I prefer to let it sit
uncovered overnight to air dry.  Cut and crumble the cornbread into a large deep roasting
pan that will hold the stuffed bird.  Peel and dice the apple.  Mix in the diced apple, the sage,
the thyme, the rosemary and the stock.  The dressing is now ready to use.