Corn Bread Stuffing

Corn Bread

2 cups cornmeal
2 cups better for bread flour
2 cups milk
1 tbsp baking powder
1/2 tsp salt
2 eggs
3 tbsp shortening

1. Combine cornmeal, flour, baking powder, salt. Mix in eggs. Mix in milk.
2. Put shortening into 9x13 pan, place in 330 oven to melt. When melted, pour in cornbread mixture and bake for 25 mins.

Stuffing

Corn Bread
1 large onion, chopped
6-9 celery stalks, chopped
5 garlic cloves, finely chopped
1/4 tsp salt and pepper
2 tbsp butter
1 tbsp olive oil
2 tbsp fresh parsley, finely chopped
2 tbsp fresh rosemary, finely chopped
4 cups chicken broth
1-2 tsp powdered sage - add small amounts, taste often

1. Crumble corn bread into large bowl. Add 2 cups cubed bread.
2. Melt butter, add oil and garlic. Saute 2 mins then add onion, celery, salt, pepper and  for about ten more minutes. When onion is soft, add in parsley, rosemary. Take off heat.
3. Add veges to corn bread mix. Add chicken broth, sage and more salt, pepper to taste.
4. Butter dish, pour in and bake uncovered at 330 for 1-1 1/4 hour.