in large mixing bowl, beat eggs, buttermilk, sour cream and corn oil with a fork to blend. in another bowl, toss all dry ingredients with clean fingers until blended. stir into buttermilk mixture just until mixed, pour into greased pan. bake on lowest rack in oven for 20 minutes. reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from sides of pan; turn out onto wire rack. cool thoroughly. makes 9 x 13-inch pan.
day of dinner: bring turkey and all stuffing ingredients to room temperature. trim and discard any deep brown crust from the corn bread; crumble into a large mixing 