Corn-Bread Stuffing

Name: Corn-Bread Stuffing
Ingredients: 1 1/2 c. cornmeal; 2 c. all-purpose flour; 2 Tbsp. sugar; 1 tsp. salt; 4 tsp. baking powder; 2 eggs; 1 pt. milk (2 c.); 1/4 c. melted butter; 1 lb. seasoned bulk-type breakfast sausage; 2 Tbsp. bacon fat; 4 medium-sized onions, finely chopped; 4 celery stalks, finely chopped; 1/2 tsp. dried sage; 1/2 tsp. dried leaf thyme; 1 tsp. salt; dash of freshly ground black pepper

16 ingredients

7 steps

Ingredients

1 1/2 c. cornmeal
2 c. all-purpose flour
2 Tbsp. sugar
1 tsp. salt
4 tsp. baking powder
2 eggs
1 pt. milk (2 c.)
1/4 c. melted butter
1 lb. seasoned bulk-type breakfast sausage
2 Tbsp. bacon fat
4 medium-sized onions, finely chopped
4 celery stalks, finely chopped
1/2 tsp. dried sage
1/2 tsp. dried leaf thyme
1 tsp. salt
dash of freshly ground black pepper

Directions

1

Preheat oven to 450°F (230°C).
2

Grease a 13 x 9-inch baking pan.
3

In a large bowl, combine cornmeal, flour, sugar, 1 teaspoon salt and baking powder.
4

Stir in eggs, milk and melted butter until blended.
5

Spread in greased baking pan.
6

Bake 30 minutes.
7

Cool. Crumble cooled corn bread.