Cornbread Stuffing

Step 1

Preheat oven to 425 degrees. First make the cornbread. In a large bowl, sift the cornmeal, flour, baking powder, 3/4 tsp salt. Add the milk, shortening, and egg to the dry ingredients. Pour mixture into a well-greased 9x13 pan or 8x8 casserole dish.

Step 2

Bake at 425 for 25 minutes or until golden brown. After it's cooled, crumble 5 cups of the cornbread for the next stage of the recipe.

Step 3

In a separate pot, sauté the celery and red onion in butter. Stir in the toasted bread torn into tiny pieces. Combine 5 cups of cooked crumbled cornbread, parsley and onion tops, salt, cayenne, black pepper and celery seed. Add to the mixture and serve.