Corn Bread and Stuffing Recipe

• 1 cup yellow corn meal
• 1 cup flour
• 1/4 cup firmly packed brown sugar
• 2 tsp baking powder
• 1/3 cup cooking oil
• 1 egg
• 1 cup milk

Grease a 9-inch round cake pan with butter.

Combine dry ingredients in a bowl and mix well getting all the lumps out of the brown sugar.

Add egg to cooking oil and milk and beat briskly to mix.

Pour liquids into the dry mix and stir until just blended.

Pour batter into buttered baking pan and bake for for 25 minutes at 400^oF.

For stuffing:

• 1 baked cornbread loaf
• 1 stick of butter or approx. 1/3 cup fat (pan drippings from fowl)
• 1 small onion (I prefer red ones)
• 1 cup celery
• 1 cup walnut pieces (optional)
• season to taste (salt, pepper, thyme, rosemary, sage, etc.)
• 1/4 to 1 cup apple juice

To make stuffing, let cornbread cool briefly and break the loaf into smaller chunks. Add approximately 1/4 cup melted fat and other dry ingredients and mix. Add apple juice until desired moistness level is obtained. If the stuffing will be going into a bird, it should be drier than stuffing being pan-baked separately.