Cornbread Dressing Croquettes

• 1 cup butter or margarine, divided
• 3 cups white cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 7 large eggs
• 3 cups buttermilk
• 3 cups soft breadcrumbs (we tested with 6 slices Pepperidge Farm white sandwich bread)
• 2 medium onions, diced (2 cups)
• 1 large bunch celery, diced (3 cups)
• 1/2 cup finely chopped fresh sage
• 2 (10 1/2-ounce) cans condensed chicken broth, undiluted
• 1 tablespoon pepper

1. Place 1/2 cup butter in a 13" x 9" pan; heat in oven at 425u0b0 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. Pour batter into pan.
4. Bake, uncovered, at 425u0b0 for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
5. Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and saute until tender. Stir in sage; saute 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Shape unbaked dressing into croquettes, using a 1/4 cup ice cream scoop. Place croquettes on lightly greased baking sheets, making sure not to crowd them on the sheets.
6. Bake at 400u0b0 for 30 minutes or until well browned (and internal temperature reaches 160u0b0). Cool on baking sheets 10 minutes.

butter, white cornmeal, flour, sugar, baking powder, salt, baking soda, eggs, buttermilk, breadcrumbs, onions, celery, fresh sage, condensed chicken broth, pepper

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