I just ran across this recipe in my files and thought you might enjoy it.
I'm sorry, I don't know where it originated from. I haven't made it, but I'm going to try it. I think it would make a great bread base for cornbread stuffing!

Happy Holiday Cooking,

Betsy

Title: Thanksgiving Bread

Categories: Breads

Yield: 1 servings

1 1/2 c Flour

4 ts Baking powder

2 1/2 ts Salt

1 ts Sage

1 ts Thyme

1 1/2 c Corn meal

1 1/2 c Chopped celery

1 1/2 c Chopped onion

1/4 c Chopped pimiento

3 Eggs, beaten

1 1/2 c Milk

1/3 c Melted margarine

Sift the first 6 ingredients. Add onion, celery and pimento. Stir in eggs,

milk and margarine; stir only until blended. Pour into 10 inch skillet and

bake for 40 minutes at 400 degrees. To store, wrap in foil and

refrigerate.