| 1 | Corn bread: heat oven to 425°F. |
| 2 | Grease 8x4-inch loaf pan. |
| 3 | Combine ?cup aunt jemima or quaker enriched corn meal, ?cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder and ?teaspoon salt. |
| 4 | Combine egg, ?cup milk, and ?cup melted margarine or butter. |
| 5 | Add to corn mixture; mix just until dry ingredients are moistened. |
| 6 | Pour into prepared pan. |
| 7 | Bake about 30 minutes or until golden brown. |
| 8 | Cool on wire rack. |
| 9 | Dressing: heat oven to 350°F. |
| 10 | In large bowl, crumble corn bread. |
| 11 | Add bread cubes, sausage, apple, sage and pepper; mix well. |
| 12 | Cook onion in margarine until tender; add to corn bread mixture. |
| 13 | Stir bouillon granules into warm water; add to corn bread mixture. |
| 14 | Stir in egg. |
| 15 | (for moister dressing, stir in additional water). |
| 16 | Spoon into 2-qt. |
| 17 | Casserole. |
| 18 | Cover;* bake 45 minutes or until heated through. |
| 19 | Serve with chicken, turkey, ham or pork. |
| 20 | Sixteen ?cup servings *note: at this point, dressing may be refrigerated several hours or overnight. |
| 21 | Increase baking time to about 1 hour. |
| 22 | Nutritional analysis per serving: * calories 149 * carbohydrates 13 g * protein 4 g * fat 9 g * calcium 51 mg * sodium 300 mg * cholesterol 40 mg * dietary fiber 1 g |
