part 1: cornbread fit for the gods
This isn’t cornbread for the faint of heart. First, slowly cook 2 pounds of bacon, rendering all the fat. You should end up with a cup of bacon fat. Then whisk together 2 cups of all purpose flour, 2 T baking soda, 1 t salt, and mix in 2 cups of yellow cornmeal, and 1/2 cup sugar until combined. In a separate bowl, beat 2 cups of milk and 2 large eggs. Add the fat to the flour mixture and beat with an electric mixer. It should be like coarse meal. If necessary, add a little more cornmeal. Beat in egg mixture until just combined (the batter will be runny). Bake in 2 greased (I used shortening MMMM heart attack) 9 x 5 x 3 loaf pans at 400 degrees for 50 minutes (until a toothpick comes out clean). Cool for 10 minutes in the pan on a wire rack, then turn out on rack to cool completely. Wrap in plastic wrap.
part 2: andouille sausage (meaty meaty) stuffing
Cook 1 pound andouille sausage and 1 1/2 pounds chorizo in a pan, breaking into pieces, until browned. Add 3 cups onion, 2 cups celery, 2 cups red bell pepper. Cover and cook until vegetables are tender (10-15 min). At this point you may want to drain the fat and juice from the meat. Stir in 1 cup green onions, 2 tsp thyme, 1 tsp hot pepper sauce, and 1 tsp sage. Off heat, stir in 12 oz of cornbread (about one to one and a half of the loaves above). If necessary, moisten with reserved juices or chicken broth.
Bake at 350 degrees in a well greased baking dish. Tent with foil for 30 minutes, then bake for another 20 minutes without foil until well browned on top.