Categories: Christmas, Thanksgiving

Ingredients

• 1 cup butter or margarine, divided
• 3 cups self-rising white cornmeal mix
• 1 cup all-purpose flour
• 7 large eggs, divided
• 3 cups buttermilk
• 3 cups breadcrumbs, soft, white
• 2 large sweet onions, diced
• 4 celery ribs, diced
• 1/4 cup fresh sage, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp. seasoned pepper
• 7 cups chicken broth

Directions

1. Place 1/2 cup butter in a 13×9 pan; heat in oven for 425 degrees for 4 minutes.

2. Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.

3. Pour hot butter into batter, and stir until blended. Pour batter into pan.

4. Bake at 425 for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs and set aside.

5. Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and saute 5 minutes. Stir in sage, parsley, and seasoned pepper; saute 1 minute. Remove from heat, and stir into cornbread mixture.

6. Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13/9 inch pan and 1 lightly greased 8-inch square pan.

7. Bake at 400 degrees for 35 to 40 minutes or until golden brown.

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