Cornbread Stuffing

The Corn Bread:

2 cups corn meal
1 cup flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/2 tsp. salt
1/4 cup vegetable oil
2 eggs, beaten
1 cup milk (buttermilk is best)

Sift together dry ingredients. Mix together eggs, oil and milk & beat. Stir wet ingredients into dry ingredients until just combined. Do not overmix. Pour into greased baking dish. Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. Cool cornbread on wire rack. After completely cool, crumble into 1-inch cubes in a large bowl. Let the cornbread sit, uncovered or loosely covered, until it completely dries out, overnight or longer, if possible.

The Stuffing:

Make bullion: Take neck & giblets from bird: boil in large saucepan with water to the top along with salt, pepper, carrots, celery, onions, bay leaf, 1 tsp. thyme, 1 tsp. sage.  Reserve.

3 boiled eggs, chopped
1 cup celery, chopped
1 cup onion, chopped
2 slices toast, crumbled
1 - 2 cups of the bullion made from the neck & giblets
1 can cream of celery soup
salt & pepper to taste

Mix dry ingredients together with the dried, crumbled corn bread. Add the cream of celery soup & enough bullion to make the stuffing moist. Loosely stuff bird.   Bake any left-over stuffing in a separate baking dish, dotted with butter, for 30 minutes at 350 degrees (Farenheit).

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