Corn Bread Dressing Terrine With Bacon And Sage

A new guise for corn bread dressing. Here the components are mixed together and baked in a rectangular pan instead of in the bird. It's sliced for serving. Make the corn bread recipe that's posted with it or substitute your own favorite or purchased cornbread. Originally from a december 1989 bon appetit that featured festive holiday menus"."

Steps

For corn bread.

Preheat oven to 450 degrees.

Whisk eggs and buttermilk in medium bowl to blend.

Mix in baking powder , salt and baking soda.

Stir in cornmeal.

Heat oil in heavy 9-inch skillet over high heat.

Pour oil into cornmeal batter and mix well.

Pour batter back into skillet and bake until firm to touch , about 25 minutes.

Run small sharp knife around pan sides to loosen.

Turn bread out onto plate and cool completely.

Tear cornbread into pieces and then blend to fine crumbs in processor in batches.

For cornbread terrine.

Position rack in center of oven and preheat to 350 degrees.

Butter 13x4x2 1 / 2 -inch rectangular pan.

Line bottom and sides with parchment paper , extending 2 inches over along long sides.

Butter parchment.

Melt 6 tablespoons butter in heavy large skillet over medium-high heat.

Add onion and celery and saute until soft , about 8 minutes.

Mix corn bread crumbs and bread crumbs in large bowl.

Add onion mixture , 6 crumbled bacon slices , dried.

Ingredients

eggs, buttermilk, baking powder, salt, baking soda, yellow cornmeal, vegetable oil, unsalted butter, onion, celery, breadcrumbs, fresh breadcrumbs, bacon, dried sage, fresh ground pepper, chicken stock, fresh sage leaf