2/3 cup butter, softened
1/2 cup sugar
1/2 cup honey
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
In a mixing bowl, cream butter and sugar. Combine the eggs, honey and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375 degrees for about 22-27 minutes or until a toothpick inserted near the center comes out clean. Let cool on the side.
For the wet ingredients:
You will need chicken stock. Nothing beats a great homemade chicken stock, but if you don't have the means to take on the task or just don't have the time. I recommend using Swanson brand chicken stock.
You will also need to find a good sausage, This recipe works well with any sausage really. Here at BC restaurant we use a great Duck and Foie Gras Sausage. If you want you may substitute a good Andouille or Chorizo, a good sweet italian sausage would work as well. Since we're
in the winter/holiday season, I chose to use a duck and foie gras sausage.
4oz canola oil
1 Quart Chicken Stock
6 Sausage links (decased, squeeze the filling out, discard the casings)
1 bunch of Celery (fine diced)
1 Spanish onion (fine diced)
6 sprigs of thyme (picked)
1 cup of Dried Cranberries (chopped)
*if you have good knife skills, you may take on the task of dicing or if you want a quicker way, you may pulse the onion, celery and thyme together in a food processor (I won't tell!)
Salt and Pepper (to taste)
In a small sauce pot warm up the quart of chicken stock. In a large sauté pan over medium high heat start to brown the sausage. Once the sausage starts to brown, add the diced onion, celery and