SAUSAGE CORNBREAD

1/4 pound butter

1 cup finely chopped onion

1/2 cup finely chopped celery

2 cups chopped mushrooms

1 cup browned, drained pork sausage

4 cups Tenda-Bake® Self-Rising Corn Meal Mix

2 1/2 cups whole milk

2 tsp. thyme

2 tsp. basil

1 tsp. marjoram

1 tsp. black pepper

1 tsp. salt

2 medium eggs

1/2 cup shortening


1. Melt butter in large skillet.

2. Add celery, onions and mushrooms.

3. Add vegetables (onion, celery, mushroom). Brown vegetables, stirring occasionally.

4. Add thyme, basil, marjoram, pepper, and salt. Continue to cook for another 3 to 5 minutes.

5. Transfer vegetables and spices to a medium sized mixing bowl.

6. Add cooked sausage. Set aside for later use.

7. Preheat oven to 400 degrees.

8. Measure out 1/4 cup shortening. Put in large cast iron skillet and place skillet into hot oven for 5 minutes.

9. Crack 2 medium eggs into a mixing bowl.

10. Add 2 1/2 cups cold whole milk.

11. Add corn meal. Mix until smooth.

12. Remove shortening from oven and pour into bowl.

13. Mix until shortening is thoroughly incorporated into the cornbread batter.

14. Add vegetable/spice/sausage mixture to cornbread batter.

15. Stir until all ingredients are evenly distributed.

16. Pour stuffing mixture into large iron skillet.

17. Place skillet back in oven, bake for 30 to 35 minutes or until done.


Stuffing may be served as a side dish, or used to stuff a turkey.