CORN BREAD DRESSING TERRINE WITH BACON AND SAGE

Steps:

• For Corn Bread.
• Preheat oven to 450 degrees.
• Whisk eggs and buttermilk in medium bowl to blend.
• Mix in baking powder, salt and baking soda; stir in cornmeal.
• Heat oil in heavy 9-inch skillet (preferably cast iron) over high heat.
• Pour oil into cornmeal batter and mix well.
• Pour batter back into skillet and bake until firm to touch, about 25 minutes (cornbread will be flat).
• Run small sharp knife around pan sides to loosen.
• Turn bread out onto plate and cool completely.
• Tear cornbread into pieces and then blend to fine crumbs in processor in batches.
• (Can be prepared 1 day ahead. Store airtight at room temperature.).
• For Cornbread Terrine.
• Position rack in center of oven and preheat to 350 degrees.
• Butter 13x4x2 1/2 -inch rectangular pan; line bottom and sides with parchment paper, extending 2 inches over along long sides. Butter parchment.
• Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
• Add onion and celery and saute until soft, about 8 minutes.
• Mix corn bread crumbs and bread crumbs in large bowl.
• Add onion mixture, 6 crumbled bacon slices, dried sage, salt and pepper.
• Mix in beaten eggs and stock; taste and adjust seasoning, if necessary.
• Transfer mixture to prepared pan;smooth top.
• Bake until top forms golden brown crust, about 40 minutes.
• Run small sharp knife around pan sides to loosen.
• Unmold onto platter and peel off parchment.
• Sprinkle remaining 4 crumbled bacon slices over.
• Garnish with fresh sage leaves if desired; serve warm.