Recipe: Ursula's Cornbread Stuffing (using ground beef and cream of mushroom soup)

URSULA'S CORNBREAD STUFFING

"This cornbread dressing has graced our table for as long as I can remember. Ursula Beaugh was my neighbor, and this recipe is a family heritage recipe. I cannot imagine a holiday meal without this dressing. However, I do not use it just at holiday time. The dressing enhances Sunday dinner, whether it's baked chicken or a roast. Seasoned ground meat is added to the cooked cornbread."

2 pounds lean ground beef
1 (14 1/2 ounce) can beef broth
2 onions, chopped
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
1 bell pepper, chopped
3 cloves garlic, chopped
1 teaspoon Kitchen Bouquet
1 cup chopped celery
1/4 cup chopped fresh parsley
Salt, black pepper and cayenne pepper
1/4 cup chopped green onions
1 recipe Cornbread (recipe follows)
3 eggs, lightly beaten

In large skillet, brown beef. Drain off fat. Add onions, bell pepper, garlic, and celery. Season to taste with salt, black pepper, and cayenne pepper. (This should be relatively spicy because you will be mixing it with cornbread.) Add beef broth and cook slowly, about 45 minutes, covered.

Add (undiluted) cream of mushroom soup, Kitchen Bouquet, parsley, and green onions.

Crumble cornbread and add it to the meat mixture. Check seasoning. Stir in the lightly beaten eggs.

Spoon into large baking dish. Bake in 350 degrees F oven for 30-45 minutes or until bubbly.

CORNBREAD

2 1/2 cups cornmeal
1 tablespoon sugar
3/4 cup flour
3 tablespoons oil
1 1/2 teaspoons salt
3 eggs
3 tablespoons baking powder
3 cups milk

Mix all cornbread ingredients together. Pour into greased (11-inch) heavy skillet.

Bake at 425 degrees F for 30-35 minutes.

Makes 12 to 14 servings
Source: Best of the Best from Louisiana 2 by Gwen McKee and Barbara Moseley