1 med. onion, chopped
1 c. celery, chopped
2 tbsp. butter
2-3 tsp. poultry seasoning
2-3 tsp. sage
1 tsp. oregano
2 slices whole wheat bread, cubed
8 oz. whole kernel corn, drained
1/2 c. pecans, chopped
1 c. cornmeal
1 c. all-purpose flour
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/2 c. butter, melted
3 eggs, beaten

Heat oven 350 degrees F. Grease 9x5 inch loaf pan.

Cook onion and celery in 2 tablespoons butter until tender, about 5 minutes. Stir in spices; mix well. Remove from heat; add bread cubes, corn and pecans, mixing well.

Combine cornmeal, flour, sugar, baking powder and salt. In separate bowl, combine milk, melted butter and eggs. Add milk mixture to dry ingredients, mixing just until moistened. Add onion mixture; mix well.

Spread evenly into prepared pan. Bake at 350 degrees F. for 45-50 minutes or until knife test is clean. Cool in pan 15 minutes. Remove. Cut and serve warm. 12 servings.