Yield: 58 Servings (3/4 cup each)

Ingredients

4 cups all-purpose flour

4 cups yellow cornmeal

2 tbsp plus 2 tsp baking powder

2 tsp salt

4 eggs

4 cups milk

1 cup vegetable oil

Dressing

4 pounds bulk pork sausage

5 cups water

8 cups sliced celery (about 1-1/2 bunches)

2 medium green peppers, chopped

2 tbsp plus 1-1/2 tsp  dried minced garlic

2 tsp pepper

1/4 tsp cayenne pepper

24 slices white bread, cubed

6 cans (14-1/2 ounces each) chicken broth

2 bunches green onions, sliced

1/4 cup minced fresh parsley

Instructions

  1. In a large bowl, combine the flour, cornmeal, baking powder and salt. In another large bowl, whisk the eggs, milk and oil; stir into dry ingredients just until  moistened.
  2. Pour into two greased 13-in. x 9-in. baking pans. Bake at 425° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
  3. In a large kettle, cook sausage over medium heat or until no longer pink; drain. Stir in the water, celery, green peppers, garlic, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. In a very large bowl, crumble corn bread into 1/2 – in pieces. Stir in the white bread, Broth, onions, and parsley. Add sausage mixture. Divide amongfour greased 13-in x 9-in baking dishes. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned