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1
For Corn Bread.
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2
Preheat oven to 450 degrees.
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3
Whisk eggs and buttermilk in medium bowl to blend.
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4
Mix in baking powder, salt and baking soda; stir in cornmeal.
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5
Heat oil in heavy 9-inch skillet (preferably cast iron) over high heat.
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6
Pour oil into cornmeal batter and mix well.
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7
Pour batter back into skillet and bake until firm to touch, about 25 minutes (cornbread will be flat).
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8
Run small sharp knife around pan sides to loosen.
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9
Turn bread out onto plate and cool completely.
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10
Tear cornbread into pieces and then blend to fine crumbs in processor in batches.
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11
(Can be prepared 1 day ahead.
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12
Store airtight at room temperature.
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13
).
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14
For Cornbread Terrine.
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15
Position rack in center of oven and preheat to 350 degrees.
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16
Butter 13x4x2 1/2 -inch rectangular pan; line bottom and sides with parchment paper, extending 2 inches over along long sides.
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17
Butter parchment.
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18
Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
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19
Add onion and celery and saute until soft, about 8 minutes.
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20
Mix corn bread crumbs and bread crumbs in large bowl.
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21
Add onion mixture, 6 crumbled bacon slices, dried sage, salt and pepper.
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22
Mix in beaten eggs and stock; taste and adjust seasoning, if necessary.
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23
Transfer mixture to prepared pan;smooth top.
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24
Bake until top forms golden brown crust, about 40 minutes.
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25
Run small sharp knife around pan sides to loosen.
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26
Unmold onto platter and peel off parchment.
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27
Sprinkle remaining 4 crumbled bacon slices over.
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28
Garnish with fresh sage leaves if desired; serve warm.
