Homemade Cornbread Dressing

Yield: 16 servings

Ingredients

1 cup butter or margarine, divided

3 cups white cornmeal

1 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon salt

2 Tablespoons granulated sugar

7 large eggs, divided

3 cups buttermilk - see note

3 cups soft bread crumbs

2 cups finely chopped onion

3 cups finely chopped celery

1/2 cup finely chopped fresh sage

10 cups (80 ounces) condensed chicken broth, undiluted

1 Tablespoon freshly ground pepper

Directions:

Preheat oven to 425 degrees F

Place 1/2 cup butter in a 13x9- inch pan. Place in oven for 4 minutes until melted and remove.

In separate bowl, combine cornmeal, flour, baking powder, baking soda, salt and sugar; whisk in 3 eggs and buttermilk. Pour hot butter from pan into cornbread batter, stirring until blended. Pour batter into 13x9- inch pan.

Bake for 30 minutes. Cool, then crumble cornbread into a large bowl; stir in soft bread crumbs, and set aside.

Turn oven temperature down to 375 degrees F

Melt remaining 1/2 cup butter in large skillet over medium heat; add onion and celery, saute until tender. Stir in sage and cook 1 minute.

Stir the onion/celery mixture and remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour into 1 lightly greased 13x9- inch pan and 1 lightly greased 8- inch square baking dish.

Bake at 375 degrees F for 35 to 40 minutes.

*No buttermilk? Substitute 3 tablespoon lemon juice and enough milk to make 3 cups.

Please note that some ingredients and brands may not be available in every store.

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