·         2 cups corn meal
·         1 teaspoon salt
·         2 teaspoon baking powder
·         1/2 teaspoon baking soda
·         2 cups buttermilk
·         3 eggs, beaten
·         4 tablespoon olive or vegetable oil
·         Preheat oven to 450 degrees.

Stir together the dry ingredients.
Stir buttermilk into eggs and stir into the dry ingredients.
Do not over mix.
Heat the oil in a heavy baking pan (13 x 9-inch)
Pour in the batter and bake until golden and toothpick inserted in the center comes out clean-‑about 20 minutes.
Cool and tear into coarse chunks into a large mixing bowl.

The Stuffing

·         2 sticks butter
·         3 cups chopped onion
·         2 cups chopped celery
·         2 bunches green onions, sliced
·         1 recipe Corn Bread
·         2 teaspoon dry thyme leaves
·         1 tablespoon dried sage leaves
·         Salt, black pepper and cayenne pepper, to taste
·         1/2 cup chopped parsley
·         Stock, just enough to moisten
·         3 eggs, beaten
·         2 cups toasted pecans

Melt the butter in a large skillet.
Cook the onion, celery and green onions.
Pour over the cornbread.
Add the herbs and seasonings.
Add enough stock to moisten and the eggs.
Toss in the pecans.
Pour into a well-greased shallow 3-quart baking pan (or 2 smaller pans) and bake in a 375 degree oven for 45 to 50 minutes or until hot through and golden brown on the top.
Serve topped with gravy.
Serves 10 to 12.

Alternate Recipe: Cornbread Oyster Stuffing: omit the pecans and add a pint of medium sized fresh oysters with their liquor.