Corn Bread Dressing

Prepare corn bread: Preheat oven to 350 degrees F. Pour oil into 8" by 8" metal baking pan; place pan in oven while oven preheats.

Meanwhile, in medium bowl, with spoon, mix cornmeal, flour, baking powder, and salt. Stir in egg and milk just until blended (batter will be lumpy). Spread batter over oil in baking pan.

Bake corn bread 15 minutes or until top is browned and toothpick inserted in center comes out clean. Do not turn oven off. Cool in pan on wire rack. (If not making dressing right away, cover pan with foil and reserve corn bread up to 2 days.)

Prepare dressing: Divide whole wheat and white breads between 2 large cookie sheets. Place cookie sheets on 2 oven racks and toast breads 20 to 25 minutes or until golden brown, rotating pans between upper and lower racks halfway through toasting and turning slices over once. Transfer breads to wire racks to cool.

In food processor with knife blade attached, in batches, pulse sliced breads 5 or 6 times or until broken into about 1/2-inch pieces. It's okay if pieces vary in size. (If not making dressing right away, store bread pieces in large self-sealing plastic bags at room temperature up to 1 week.)

Transfer bread pieces to very large bowl. Coarsely crumble corn bread into bowl with breads; set aside.

In nonstick 12-inch skillet, melt margarine over medium heat. Add celery and onion and cook 13 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in milk, pepper, and poultry seasoning. Cook 1 minute or just until mixture begins to simmer, but do not boil.

Pour vegetable mixture over breads in bowl. Add eggs and broth and toss to mix well. Spoon dressing into greased 13" by 9" glass baking dish. Bake, uncovered, in preheated 325 degrees F oven 45 minutes or until heated through and lightly browned on top.