Cornbread Dressing

Preheat the oven to 375°F. In a bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the egg, water, milk and oil. Stir the egg mixture into the flour mixture just until blended.

Scrape the batter into a greased 8 inch square baking pan. Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool the cornbread completely in a pan on a wire rack.

Crumble the cornbread into a large bowl so it’s in little pieces. Reduce the oven temperature to 350°. Toss the toasted bread cubes into the cornbread crumbs until evenly mixed.

In a nonstick skillet, cook the celery and onion in the canola oil until the vegetables are tender, about six minutes. Stir the vegetables into the cornbread mixture.

In a small bowl, dissolve the bouillon in the boiling water. In a large bowl, whisk together the broth, eggs, seasonings and bouillon mixture. Pour the broth mixture over the cornbread mixture, and toss to coat evenly. Editor’s Tip: Let the hydrated bouillon cool slightly before adding to the egg mixture so you don’t cook the eggs.

Transfer the cornbread dressing to a greased 13x9-inch baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover the cornbread dressing and bake until the top is lightly browned, 25 to 30 minutes longer.