NO TIME AT ALL STUFFING LOAF

"Imagine the delicious taste of stuffing and the wonderful appeal of homemade bread combined in a brand-new recipe. This easy-to-make loaf is a great partner for your favorite meat or poultry entree."

1 medium onion, chopped
1 cup chopped celery
2 tablespoons margarine
2 to 3 teaspoons poultry seasoning
2 to 3 teaspoons sage
1 teaspoon oregano, crushed
2 slices whole wheat bread, cubed
1 (8 oz.) can whole kernel corn, drained
1/2 cup chopped pecans
1 cup Quaker Corn Meal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup milk
1/2 cup (1 stick) margarine, melted
3 eggs, beaten

Heat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

Cook onion and celery in 2 tablespoons margarine until tender, about 5 minutes.

Stir in spices; mix well. Remove from heat; add bread cubes, corn and pecans, mixing well; set aside.

Combine dry ingredients. Add combined milk, margarine and eggs, mixing just until moistened. Add vegetable mixture; mix well. Spread evenly into prepared pan.

Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes; remove. Cut into 3/4-inch slices; serve warm. Store in refrigerator.

TO REHEAT LEFTOVER STUFFING BREAD:
Place each slice on microwaveable plate. Cover loosely. Microwave at HIGH 1 minute to 1 minute 30 seconds or until heated through.

Deborah McQuire, West Linn, Oregon
$5,00 Grand Prize

Makes 12 servings
From: Recipelink.com
Source: Recipe pamphlet: Winning Ways with Quaker Corn Meal, Prize-Winning Recipes from the 1990 Quaker Corn Meal "Contemporary Classics Recipe Contest"