Corn-Bread Stuffing - cooking recipe

Ingredients

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

Preparation

Preheat oven to 450\u00b0F (230\u00b0C).
Grease a 13 x 9-inch baking pan.
In a large bowl, combine cornmeal, flour, sugar, 1 teaspoon salt and baking powder.
Stir in eggs, milk and melted butter until blended.
Spread in greased baking pan.
Bake 30 minutes.
Cool. Crumble cooled corn bread.