1 pound bulk pork sausage
2 cups chopped celery
2 cups chopped onion
5 cups corn bread stuffing mix (about one 12-ounce package)
5 cups herbed-bread stuffing mix
1 teaspoon dried poultry seasoning, crumbled
1 teaspoon dried rubbed sage 1/2 teaspoon pepper
3 cups canned low-salt chicken broth
corn, herb, bread

8 bacon slices

2 cups all purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
5 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large eggs
6 tablespoons buttermilk
1 3/4 teaspoons (packed) dried rubbed sage
1 cup thawed drained frozen corn kernels (5 ounces)

1 egg, beaten to blend (glaze)
Freshly ground black pepper (optional)
corn, biscuits, bacon

8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 cup chopped onion

1 3/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups (lightly packed) grated Monterey Jack cheese with jalapeños (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red peppers from jar
1/2 cup chopped fresh basil
corn, bread, basil