Ingredients
Scale
- 1 cup butter; divided
- 3 cups self rising white corn meal mix
- 1 cup all-purpose flour
- 7 large eggs; divided
- 3 cups buttermilk
- 3 cups white breadcrumbs; soft
- 2 large sweet onion; diced
- 4 celery stalks; diced
- 1/4 cup fresh sage; finely chopped
- 1/4 cup fresh parsley; finely chopped
- 1 tablespoon seasoned pepper
- 7 cups chicken broth
Instructions
- Place 1/2 cup butter in a 13 x 9″ pan. Heat in oven at 425 degrees for 4 minutes.
- Stir together cornmeal and flour; whisk in 3 eggs and buttermilk. Pour hot butter into batter and stir until blended. Pour batter into pan. Bake at 425 degrees for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl. Stir in breadcrumbs and set aside.
- Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and saute 5 minutes. Stir in sage, parsley, and seasoned pepper. Saute 1 minute. Remove from heat and stir into cornbread mixture.
- Whisk together chicken broth and remaining 4 eggs, stir into cornbread mixture. Pour evenly into 1 lightly greased 13×9″ pan and 1 lightly greased 8″ square pan.
- Bake at 400 degrees for 35-40 minutes or until golden brown.
- Prep Time: 1 hour
- Cook Time: 40 mins