Ingredients
1 cup butter divided
3 cups white corn meals (not self-rising)
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
11/2 tsp salt
2 Tbsp sugar (optional but good)
7 large eggs divided
3 cups buttermilk
3 cups soft bread crumbs
2 cups finely chopped onions
3 cups finely chopped celery
1/2 cup finely chopped fresh sage
6 (10 1/2 oz) cans condensed chicken broth, undiluted
1 Tbsp freshly ground pepper
Preparation
Can make 2 days in advance. Refrigerate if made in advance. Place 1/2 cup butter in a 13 x 9" pan. Heat oven to 425* for 4 min. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter from pan into cornbread batter, stirring until blended. Pour batter into pan. Bake at 425* for 30 min or until golden brown. Crumble cornbread into large bowl. Stir in bread crumbs, and set aside. Melt in remaining 1/2 cup butter in a large skillet over medium heat, add onion and celery. Sauté until tender. Stir in sage. Cook 1 minute. Stir vegetables (onions & sage), remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Pour into lightly greased baking dish (13 x 9 – or larger is better). Bake at 375* for 35-40 min or until dressing is a golden brown. Bake longer if taken from fridge.
