No-Time-At-All Stuffing Loaf

• 1 medium onion, chopped
• 1 c. celery, chopped
• 2 Tbsp. margarine
• 2 to 3 tsp. poultry seasoning
• 2 to 3 tsp. sage
• 1 tsp. oregano, crushed
• 2 slices whole wheat bread, cubed
• 1 can corn, drained
• 1/2 c. chopped pecans
• 1 c. cornmeal
• 1 c. flour
• 2 Tbsp. sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk
• 1 stick margarine, melted
• 3 eggs, beaten

1. Grease 9 x 5-inch loaf pan.
2. Cook onion and celery in 2 tablespoons margarine until tender, about 5 minutes.
3. Stir in poultry seasoning, sage and oregano; mix.
4. Remove from heat.
5. Add bread cubes, corn and nuts; mix.
6. Combine cornmeal, flour, sugar, baking powder and salt.
7. Add milk, margarine and eggs.
8. Add to dry ingredients, mixing a little.
9. Add vegetable mixture; mix.
10. Spread into pan.
11. Bake 45 to 50 minutes at 350u0b0.
12. Cool in pan 15 minutes. Remove.
13. Store in refrigerator.

onion, celery, margarine, poultry seasoning, sage, oregano, whole wheat bread, corn, pecans, cornmeal, flour, sugar, baking powder, salt, milk, margarine, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613758 (may not work)