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1
Preheat the oven to 400 degrees.
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2
Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
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3
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda.
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4
Stir the mixture with a spoon or whisk to amalgamate.
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5
In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey.
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6
Whisk the cornmeal mixture into the liquid mixture.
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7
Do not overwork the batter.
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8
Remove the pan from the oven, and add the butter to the pan.
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9
Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter.
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10
Brush the sides of the pan with any butter remaining in the pan.
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11
Quickly scrape all of the batter into the hot pan, and place in the oven.
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12
Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
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13
It will be quite brown on the edges.
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14
Allow the bread to cool in the pan, or serve warm.
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15
Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion.
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16
Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery.
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17
Cook together for another few minutes, until the onion is tender.
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18
Add the garlic, and stir together for 30 seconds to a minute, until fragrant.
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19
Transfer to a large bowl, and add the remaining ingredients.
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20
Combine well.
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21
Taste and adjust salt.
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22
Moisten as desired with milk.
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23
Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish.
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24
Dot with butter.
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25
Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.
