Liver Bread - cooking recipe

Ingredients

1 - 1 1/2 lb liver (any kind will work, but I use beef)
2 boxes Jiffy cornbread mix
1 tablespoon garlic powder

Preparation

Put liver, juice and all, in food processor.
Puree well.
Pour into bowl and add other ingredients.
Spread out into 2 greased cookie sheets, making sure it has no thin spots.
Bake at 400 degrees for about 20 minutes or until very brown on top.
Cool and cut into desired size.
This recipe freezes well and will not spoil if unrefrigerated for 3-4 days.