Ingredients
1-1/2 cups yellow cornmeal1/2 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1-1/2 cups 2% milk2 large eggs1/4 cup plus 1 tablespoon olive oil, divided 1 tablespoon honey1 tablespoon cider vinegarCORN BREAD DRESSING:1/2 pound bulk pork sausage8 ounces sliced fresh mushrooms3 celery ribs, chopped1 large onion, chopped1-1/2 cups soft whole wheat bread crumbs (3-4 slices)3 large eggs, beaten1 carton (32 ounces) reduced-sodium chicken broth1 tablespoon minced fresh rosemary1 teaspoon pepper
Preparation
Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely.
Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours.
Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.
