Yates Family Oklahoma-style Cornbread Dressing
Cornbread:
1 cup yellow cornmeal
1/2 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 extra large egg
1 cup buttermilk or milk with 1 tablespoon of vinegar, set aside for 10 minutes
3-1/2 tablespoons vegetable oil or melted shortening
Preheat oven to 400 degrees. In large bowl, mix cornmeal, flour, baking powder and salt. Add egg and buttermilk. Mix until thoroughly blended.
Pour vegetable oil or shortening into 8-inch cast iron skillet or cake pan. Swirl around bottom and sides to coat, then pour excess into cornbread mixture. Mix in oil and pour into skillet. Bake until top is golden brown, about 40 minutes.
Can be made 1 day ahead.
Dressing:
Vegetable oil spray
Cornbread
2 slices white or whole-wheat toast
4 small ready-to-bake biscuits, baked
3 stalks celery, diced into 1/4-inch pieces
1/2 white onion, diced into 1/4-inch pieces
1 extra large egg, stirred
1-1/2 tablespoons dried ground sage
2 teaspoons salt
1-1/2 teaspoons ground black pepper
4 cups of turkey drippings and/or chicken broth
Heat oven to 375 degrees. Coat a 9-by-13-inch pan with vegetable oil spray. Crumble cornbread, toast and biscuits into pan. Add celery, onion, egg, sage, salt and pepper. Add turkey drippings and chicken broth. Mash with potato masher. Mixture should have consistency of a very thick soup.
Bake uncovered about 35 minutes. Stir top to expose wet dressing. Bake 10 more minutes. Serve hot or at room temperature. Serves 6 to 8 as a side dish.
