Corn Bread Pork Bake
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Pork gravy/1 envelope chicken gravy mix||1 Cup (16 tbs)|
|Chopped cooked pork||1 Cup (16 tbs)|
|Corn bread/Muffins||2 Cup (32 tbs), crumbled|
|Dry bread crumbs||1 Cup (16 tbs)|
|Rubbed sage||1⁄4 Teaspoon|
In skillet cook bacon till crisp; drain, reserving drippings, and crumble.
To drippings in skillet, add celery, onion, and 14 cup water.
Cover; cook till vegetables are tender, about 7 minutes.
Stir gravy into vegetables, or add 1 cup water to gravy mix; stir in.
Bring to a boil.
Simmer 1 minute; stir constantly.
Combine bacon, pork, corn bread, bread cubes, sage, and gravy mixture.
Turn into a 1 quart casserole.
Cover; bake at 350° for 35 minutes.