Cornbread Dressing

Ingredients

• 3 cups breadcrumbs white soft
• 1 cup butter divided
• 3 cups buttermilk 
• 4 rib celery diced
• 7 cups chicken broth 
• 3 cups self-rising cornmeal mix white
• 7 large eggs divided
• 1 cup flour all-purpose
• 0.3 cup parsley fresh finely chopped
• 0.3 cup sage fresh finely chopped
• 1 tablespoon seasoned pepper 
• 2 large onions diced sweet

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425 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.
4. Pour batter into pan.
5. Bake at 425 for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
6. Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and saut 5 minutes. Stir in sage, parsley, and seasoned pepper; saut 1 minute.
7. Remove from heat, and stir into cornbread mixture.
8. Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture.
9. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
10. Bake at 400 for 35 to 40 minutes or until golden brown.
11. Note: For testing purposes only, we used White Lily Self-Rising Buttermilk Cornmeal
12. Mix.