Cornbread Dressing

To make cornbread
1 cup butter
3 cups cornmeal
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1-1/2 teaspoon salt
1 teaspoon baking soda
7 eggs (3 eggs for cornbread/4 eggs for dressing)
3 cups buttermilk

In 13"x9" pan: melt 1/2 cup butter at 425°. Combine cornmeal and next five ingredients. Whisk in 3 eggs and buttermilk. Pour hot butter into batter and blend. Pour this mixture into pan and bake for thirty minutes at 425°.

3 cups breadcrumbs
2 cups diced onions
3 cups diced celery
1/2 cup chopped sage or 1 tablespoon dried
6 (10-1/2 oz.) cans of chicken broth
1 tablespoon pepper

To make dressing
Crumble cornbread in a large bowl and stir in bread crumbs. Set aside. Melt 1/2 cup butter in skillet. Add onions and celery and saute. Stir in sage and saute one minute. Stir vegetables, remaining 4 eggs, chicken broth and pepper into cornbread mixture. Pour into greased 13"x9" baking pan and 1 greased 8" pan. Cover and chill 8 hours.

Bake uncomvered for 35-40 minutes at 375°.

*Can add:
3/4 pound of browned sausage or Andouille sausage
2 Granny Smith apples, chopped
2 cups toasted pecans