Recipe: No Time at All Stuffing Loaf (using whole wheat bread, corn, pecans, and corn meal)

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"