This corn bread is very similar to my other one, and as a matter of fact the only difference is sugar instead of honey, milk instead of whipping cream.
1 c corn meal
1 C flour
1 C milk
2 T sugar
4 tsp baking powder
1/4 C shortening
Preheat oven to 400°. Mix dry ingredients first, then add others. Mix briskly for 1 minute. Don’t over mix as it can become flat. Pour into greased cast iron skillet or 8×8 Pyrex pan for 22 minutes.
I leave out overnight to make stuffing.
3/4 C minced onion
1 1/2 C chopped celery with leaves-I prefer using celery with leaves as it imparts another flavor into the stuffing. Cut the tops first, then work your way down until you get what you need.
1 C butter
cut your corn bread into cubes and put half of them into skillet. Use all of it
2 tsp salt
1 1/2 tsp sage leaves
1 tsp thyme
1/2 tsp black pepper
Begin to sweat veggies in large frying pan with butter until soft. Add half the bread cubes. Stir.
Turn into deep bowl and add rest of bread cubes, and spices. Toss to coat.
Stuff bird. This will completely fill a 20 lb bird.
Leftover celery? fill with cream cheese, and fill that with pecan halves.
Note: as a time saver on cooking day, I like to chop the veggies the night before, and put in a ziploc baggie to save a little time in the morning.