Stuffing corn bread

1 1/3 cups unbleached flour

1 egg

2/3 cup cornmeal

1 tbsp olive oil

1/4 cup sugar

3/4 lb 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

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 350°F for 25 - 30 minutes. For the stuffing, remove sausage from casings, and sauté in 1 tablespoon of 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 350°F for 25 - 30 minutes.