Thanksgiving Cornbread Recipe! CORNBREAD GREEN CHILE PINE NUT DRESSING INGREDIENTS: ¼ loaf White Corn Bread Muffins (see recipe below) 6 Tbs. Butter Melted ¾ tsp. dried sage 5 tsp. Santa Fe Seasons Six Seasonings 2 cups Onion Diced 1 ¼ cup Low Fat Chicken Broth ½ cup Santa Fe Seasons Roasted Green Chile ½ of a one pound loaf of sourdough bread cubed 1 Tbs. Chopped Garlic ¾ cup Toasted Pine Nuts 2 Large Eggs (beaten) Salt & Pepper to Taste DIRECTIONS: Preheat oven to 350 degrees. Cool cornbread completely. Place melted butter in large soup pot. Add chopped green chile, onions, Six Seasonings, sage and cook for ten minutes. Crumble ¾ of the cornbread in large bowl and add sourdough bread, pine nuts, butter, eggs and to soup pot with ¾ to 1½ cups chicken broth (enough to moisten). Generously butter a 15 x 10 x 2 glass or ceramic baking dish. Cover with buttered foil. Bake for 30 minutes. Uncover and bake uncovered for additional 30 minutes or until crisp on top. WHITE CORN MUFFIN LOAF Makes 1 dozen large muffins, 20 small muffins or 1 loaf INGREDIENTS: 3/4 cup softened butter 1/3 cup sugar 5 large eggs 1/2 cup buttermilk 1 cup all-purpose flour 1 cup white cornmeal 2 teaspoons baking powder DIRECTIONS: Preheat oven to 375 degrees F. Grease muffin tins or loaf pan well or insert paper liners or parchment paper. In bowl, cream together butter and sugar with electric mixer until smooth. In a separate bowl , whisk together eggs and buttermilk. In another bowl mix together the dry ingredients. Add the dry ingredients to the butter and sugar, in a separate bowl whisk together the eggs and buttermilk. Slowly mix these ingredients with the dry mixture. Stir in the corn and cheese and make sure they are evenly distributed in the batter. Divide the batter among the tins or in loaf pan and bake about 25 minutes, until just firm. Serve warm with butter.