Corn-Bread Stuffing

• 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

1. Preheat oven to 450u0b0F (230u0b0C).
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.

cornmeal, flour, sugar, salt, baking powder, eggs, milk, butter, sausage, bacon fat, onions, celery stalks, sage, dried leaf thyme, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058446 (may not work)