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

Grease a 9 x 5 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. Mix well. Combine dry ingredients. Add combined milk, butter and eggs, mixing just until moistened. Add vegetable mixture. Mix well. Spread evenly into prepared pan. Bake in a preheated 350 degree oven 45 to 50 minutes or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes. Remove. Cut into 3/4 inch slices. Serve warm. Serves 8.