Grandma Hi'S Cornbread Dressing

• 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

1. Can make 2 days in advance. Refrigerate if made in advance.
2. 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.
3. Pour hot butter from pan into cornbread batter, stirring until blended. Pour batter into pan.
4. Bake at 425* for 30 min or until golden brown.
5. Crumble cornbread into large bowl. Stir in bread crumbs, and set aside.
6. Melt in remaining 1/2 cup butter in a large skillet over medium heat, add onion and celery. Saute until tender. Stir in sage. Cook 1 minute.
7. 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).
8. Bake at 375* for 35-40 min or until dressing is a golden brown. Bake longer if taken from fridge.

butter, white corn, flour, baking powder, baking soda, salt, sugar, eggs, buttermilk, bread crumbs, onions, celery, fresh sage, condensed chicken broth, ground pepper

Taken from www.epicurious.com/recipes/member/views/grandma-his-cornbread-dressing-51425601 (may not work)