source: allrecipes.com
this recipe is enough for a 10-pound turkey if you bake it in the bird.
Cornbread
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combining it with beans or potatoes. Modern versions of cornbread are usually leavened with baking powder. (Wikipedia)
Cornbread
3 cups cornmeal
1 cup self-rising flour
4 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons salt
1 and 1/4 cup celery, chopped
2 cups milk
1/4 cup vegetable oil
1 large egg
Dressing
1/2 cup fresh parsley, chopped
1 tablespoon poultry seasoning
3/4 teaspoon pepper
3/4 cup egg substitute
1 cup butter, melted, divided
1 carton of chicken or turkey broth
Directions
To make this mouth-watering Cornbread Dressing, combine the cornmeal, flour, baking powder, salt, and celery, in a large bowl. Combine milk, oil, and egg in a small bowl. Pour over the cornmeal mixture and mix well. Pour into a greased 13x9x2 baking dish. Bake at 350 degrees for 50 minutes. After letting it cool completely, crumble into a large bowl. Add parsley, poultry seasoning, and pepper. Combine the egg substitute and 3/4 cup of butter adding it to the cornbread mixture. Stir until well blended. Add broth until moist while stirring. You can stuff your bird at this point, or bake it in a separate pan for 30 minutes covered, then 15 minutes uncovered. Enjoy!
also try : josephs dressing
also, try; Olive Oil Cornbread recipe