Calico Corn Bread Dressing (Taste Of Home) - cooking recipe

Ingredients

4 cups all-purpose flour
4 cups yellow cornmeal
2 tablespoons baking powder plus 2 tsp baking powder
2 teaspoons salt
4 eggs
4 cups milk
1 cup vegetable oil
Dressing
4 lbs bulk pork sausage
5 cups water
8 cups sliced celery
2 medium green peppers, chopped
2 tablespoons dried minced garlic plus 1 1/2 tsp instant minced garlic
2 teaspoons pepper
1/4 teaspoon cayenne pepper
24 slices white bread, cubed
6 (14 1/2 ounce) cans chicken broth
2 bunches green onions, sliced
1/4 cup minced sliced parsley

Preparation

In a large bowl, combine flour, cornmeal, baking powder, and salt.
In another large bowl, whisk the eggs, milk, and oil and stir into dry ingredients just until softened.
Pour the batter into 2 greased 13x9x2 inch pans.
Bake at 425 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
In a soup kettle, cook sausage over medium heat until no longer pink and drain.
Stir in the water, celery, green peppers, garlic, pepper, and cayenne.
Bring to a boil and reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp tender.
In a very large bowl, crumble corn bread into 1/2 inch pieces. Stir in the white bread, broth, onions, and parsley.
Divide among 4 greased pans and cover and bake at 350 for 25 minutes. Uncover and bake 10 to 15 minutes longer or until slightly browned.