Cornbread Dressing

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 3 cups breadcrumbs soft
• 1 cup butter divided
• 3 cups buttermilk 
• 3 cups celery diced
• 63 ounce chicken broth undiluted canned
• 7 large eggs divided
• 1 cup flour all-purpose
• 0.5 cup sage fresh finely chopped
• 2 cups onion diced
• 1 tablespoon pepper 
• 1.5 teaspoons salt 
• 2 tablespoons sugar 
• 3 cups cornmeal white

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425 for 4 minutes.
2. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended.
4. Pour batter into pan.
5. Bake at 425 for 30 minutes or until golden brown. Cool.
6. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
7. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
8. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
9. Bake, uncovered, at 375 for 35 to 40 minutes or until golden brown.
10. *1 tablespoon dried rubbed sage may be substituted for fresh sage.
11. Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain.
12. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.