Serves: 10

Ingredients:

• 1 1/3 cups unbleached flour
• 1 egg
• 2/3 cup cornmeal
• 1 tbsp. olive oil
• 1/4 cup sugar
• 3/4 pound hot sausage
• 2 tbsp. baking powder
• 4 cups onion - chopped
• pinch salt
• 1 1/2 cups celery - chopped
• 1 1/3 cups yogurt
• 10 sun-dried tomatoes - dry
• 1/2 cup butter - melted
• 1/2 cup parsley - chopped

Steps:

• To make the corn bread, combine the flour, cornmeal, sugar, baking powder and salt in a large bowl and make a well in the center. Combine the yogurt, melted butter and egg in a small bowl. Add this mixture to the dry ingredients, and stir until just combined.
• Pour into a lightly greased 8 inch x 8 inch pan. Bake at 350ºF for 25-30 minutes. For the stuffing, remove sausage from casings, and saute in 1 tablespoon olive oil until browned. Add onions and celery and cook, stirring until translucent.
• Meanwhile, soak dry sundried tomatoes in boiling water for 10 minutes. Drain and cut into slivers. Crumble the cornbread into a very large bowl. Add the remaining ingredients and toss together. Bake in a large casserole dish at 350ºF for 25-30 minutes.