1 c. cornmeal
1 c. flour
1 c. milk
5 tbsp. melted shortening
3/4 c. celery
3/4 c. onion
1 tbsp. sugar
1 tbsp. baking powder
1/2 bell pepper
Dash of salt

Combine cornmeal, flour, milk, shortening, sugar, baking powder and salt. Bake at 450 degrees for 15 minutes or until done.

Crumble cornbread in large mixing bowl. Add: 3/4 c. onion 1/2 c. bell pepper Salt & pepper to taste

Pour chicken stock and mix with cornbread mixture, when it's soupy like mashed potatoes. Pour into greased baking pan. Bake at 350 to 375 degrees for 1 hour or more until golden brown and a little less moist than when it was mixed. This is still a favorite at Thanksgiving with all of Weese's family.