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.
Serving size: Complete recipe
Calories 2130 Calories from Fat 617
% Daily Value*
Total Fat 71 g108.9%
Saturated Fat 20 g99.8%
Trans Fat 0 g
Cholesterol 385.6 mg128.5%
Sodium 6394 mg266.4%
Total Carbohydrates 295 g98.3%
Dietary Fiber 15.5 g62%
Sugars 28.9 g
Protein 76 g152.7%
Vitamin A 7.4% Vitamin C 7.5%
Calcium 18.7% Iron 16.4%
*Based on a 2000 Calorie diet