A Different Kind of Stuffing . . .

When we have a lot of company for holiday meals, I have been know to make both bread stuffing and sausage corn bread stuffing so everyone has a choice . . . Or they can have both of them. Except for remembering to prepare the corn bread ahead of time, this is an easy recipe. It can also be used for a light luncheon dish with a side of salad.

　

Corn bread*

1 pound ground pork sausage
1 onion, chopped
4 stalks celery, chopped
2 tablespoons butter, melted
1 teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth

*You need a double recipe of corn bread for this so you can either buy two of boxed mixes most stores carry or make your own. Recipe to follow.

In a large frying pan, brown the pork sausage thoroughly. Add in the chopped onion, celery, butter, and poultry seasoning. Continue cooking until the vegetables start to soften a bit. Crumble the prepared corn bread in a large bowl. Add the sausage mixture as the chicken broth. You might need more than the one can so be prepared for that. You want the dressing moist but not soggy.

Place the corn bread mixture in a greased baking dish. Bake at 350 degrees for approximately 30 minutes or until the top is golden.

Corn Bread Recipe

2 ½ cups all-purpose flour
1 ½ cup corn meal
1/4 cup granulated sugar
4 teaspoons baking power
1 teaspoon salt
2 cup milk
½ cup vegetable oil (I like using olive oil)
2 large egg

Preheat oven to 375 degrees.

Combine all the ingredients in a large mixing bowl and stir to just combine. Spread out two 8x8-inch pans or one large one big enough to accommodate the mixture. Bake for approximately 20-30 minutes depending on size of pans used. Top should be golden brown. A toothpick inserted in the middle should come out clean. Cool and use for above recipe. This is a doubled version just for the stuffing recipe.

Corn Bread for Sunday Dinner?

Whenever the meat is sparse or the soup a bit thin, corn bread saves the day and has the family thinking they are indeed fortunate and blessed! This is my favorite version. Since it doesn't take long to bake, it works for hot, summer evenings, too.

Corn Bread

2 cups all-purpose flour
2 cup yellow corn meal
1 cup granulated sugar
2 tablespoons baking powder
2 teaspoons salt
2 sticks butter (1 cup)
2 large eggs
2 cups milk

Preheat oven to 350 degrees. Grease one large baking pan or two 8x8" baking pans. Muffin tins will work fine, too!

Cream the butter in a large mixing bowl until fluffy. Add sugar and continue beating until well-incorporated. Add eggs, one at a time, beating between additions. Add flour, corn meal, baking powder and salt. Gently mix in the milk until ingredients are just blended. Pour batter into prepared baking pans and bake for 35 to 40 minutes. Bread should be golden brown. Cool before serving. This corn bread keeps well and is very good the next day for breakfast.

Real butter tastes great on corn bread. If you have the time, a couple of tablespoons of honey mashed into some softened butter is a special spread for dinner.

If you are looking for a more savory version of cornbread, you can easily add a small can of drained, mild chili peppers. For a hotter taste, try Jalapeño! Remember to reduce the sugar in the recipe from 1 cup to only ¼ cup granulated sugar.