Laura Bush's Corn Bread Dressing

Laura Bush's Corn Bread Dressing
Servings: 12 to 14 Prep 30 mins Bake 450°F 30 mins

Ingredients

Corn Bread:
  • 1/2 cup vegetable oil
  • 2 cups stone-ground cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 4 teaspoons sugar
  • Salt, to taste (about 1 teaspoon)
  • 2 eggs, lightly beaten
  • 2 cups whole milk
Dressing:
  • 3 cups chopped onion
  • 3 cups chopped celery
  • 1 cup (16 tablespoons) unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup fresh sage, chopped
  • salt to taste
  • 1/2 teaspoon pepper
  • 3 cups turkey stock (or canned chicken broth)

Make It

Corn Bread:

1. Heat oven to 450 degrees F. Pour oil into 13 x 9 x 2-inch metal baking pan. Heat oil in oven until very hot, 5 minutes.

2. In large bowl, mix cornmeal, flour, baking powder, sugar, salt. Stir in eggs, milk. Carefullly pour hot oil into cornmeal mixture; mix. Pour into heated pan.

3. Bake in 450 degree F oven for 20 to 25 minutes, until golden. Let stand 10 minutes; crumble.

Dressing:

4. Reduce oven to 350 degrees F. In large skillet, saute onion and celery in 12 tablespoons butter and the olive oil until vegetables are softened, about 7 minutes.

5. In bowl, mix onion mixture, sage, salt, pepper, bread. Spoon in 13 x 9 x 2-inch glass baking dish. Melt remaining butter; drizzle over top, with stock. Cover with foil.

6. Bake at 350 degrees F for 20 minutes. Remove foil; bake 10 minutes, until browned. Makes 12 to 14 servings.