Laura Bush's Cornbread Stuffing
1/2 C. vegetable oil
2 C. stone-ground cornmeal
2 C. flour
2 T. baking powder
4 t. sugar
salt to taste
2 eggs, beaten
2 C. whole milk or 1 cup milk and 1 cup water
3 C. chopped onion
3 C. chopped celery
1/2 lb. unsalted butter, divided
1 T. olive oil
1/2 to 1 C. fresh sage, chopped
ground black pepper to taste
3 C. turkey stock
To make cornbread, heat oven to 450�F. Heat vegetable oil in 9 x 13-inch metal
baking pan in oven until very hot. In a large bowl, combine cornmeal, flour,
baking powder, sugar and salt. Stir in eggs and milk; then pour hot oil into
batter and mix. Pour into the pan; bake 20 to 25 minutes or until golden.
To make the dressing, reduce oven temperature to 350�F. Crumble cornbread into a
large bowl. Saut� onion and celery in 12 tablespoons butter and the olive oil
until soft; add to cornbread. Add sage, salt and pepper to cornbread mixture;
place in a 9 x 12-inch glass baking dish.
Melt remaining 4 tablespoons butter; drizzle over cornbread. Spoon turkey stock
over cornbread. (Dish can be prepared a day or two in advance up to this point.
Refrigerate, then bring to room temperature before baking.) Cover with foil, and
bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If
dressing seems too dry, drizzle with more stock and butter.
Makes 12 to 14 servings.
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