CORN BREAD: Heat oven to 220ºC . Grease 8x4-inch loaf pan. Combine 0.75 cup Aunt Jemima or Quaker Enriched Corn Meal, quarter cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder and quarter teaspoon salt. Combine egg, half cup milk, and quarter cup melted margarine or butter. Add to corn mixture; mix just until dry ingredients are moistened. Pour into prepared pan. Bake about 30 minutes or until golden brown. Cool on wire rack. DRESSING: Heat oven to 180ºC . In large bowl, crumble Corn Bread. Add bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in margarine until tender; add to corn bread mixture. Stir bouillon granules into warm water; add to corn bread mixture. Stir in egg. (For moister dressing, stir in additional water.) Spoon into 2 litre casserole. Cover; bake 45 minutes or until heated through. Serve with chicken, turkey, ham or pork. SIXTEEN half CUP SERVINGS NOTE: At this point, dressing may be refrigerated several hours or overnight. Increase baking time to about 1 hour. NUTRITIONAL ANALYSIS per serving: calories 149 carbohydrates 13 g protein 4 g fat 9 g calcium 51 mg sodium 300 mg cholesterol 40 mg dietary fiber 1 g