Mimi'S Cornbread Dressing

• 2 tablespoons canola oil, divided
• 2 cups self-rising white cornmeal mix
• 1 1/3 cups buttermilk
• 1 cup self-rising flour
• 2 large eggs, lightly beaten
• 5 to 6 cups reduced-sodium chicken broth
• 3/4 cup butter, divided
• 3 cups chopped sweet onion (about 1 large)
• 2 cups chopped celery
• 4 large eggs, lightly beaten
• 2/3 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon kosher salt

1. Preheat oven to 400u0b0. Coat bottom and sides of a 10-inch cast-iron skillet with 1 Tbsp. oil; heat in oven 10 minutes.
2. Meanwhile, stir together cornmeal mix, next 3 ingredients, and remaining 1 Tbsp. oil. Pour batter into hot skillet.
3. Bake at 400u0b0 for 30 minutes or until golden. Remove from oven to a wire rack; cool 15 minutes. Crumble cornbread into a large bowl. Stir 5 cups broth into crumbled cornbread until moistened, adding more broth, 1 Tbsp. at a time, if necessary. (Mixture should resemble wet sand.)
4. Melt 1/4 cup butter in a large skillet over medium-high heat; add onion and celery, and saute 8 to 10 minutes or until tender. Add onion mixture to cornbread mixture.
5. Microwave remaining 1/2 cup butter in a small microwave-safe bowl at HIGH 1 minute or until melted. Stir melted butter, eggs, and remaining ingredients into cornbread mixture; spoon into a lightly greased 13- x 9-inch baking dish.
6. Bake at 400u0b0 for 50 minutes to 1 hour or until golden brown. Serve immediately.

canola oil, white cornmeal, buttermilk, flour, eggs, chicken broth, butter, sweet onion, celery, eggs, flatleaf, fresh sage, thyme, freshly ground black pepper, kosher salt

Taken from www.myrecipes.com/recipe/mimis-cornbread-dressing (may not work)