Name:   Little Talisi - Subject:   Cornbread Dressing ,,, Not Stuffing?? Date:   12/13/2011 12:16:30 AM

Cornbread Dressing

1  cup butter, divided
3  cups self-rising white cornmeal mix
1  cup all-purpose flour
7  large eggs, divided
3  cups buttermilk

3  cups soft, white breadcrumbs
2  large sweet onions, diced
4  celery ribs, diced
1/4  cup finely chopped fresh sage
1/4  cup finely chopped fresh parsley
1  tablespoon seasoned pepper
7  cups chicken broth

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° 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° 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 sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 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- x 9-inch pan and 1 lightly greased 8-inch square pan.

Bake at 400° for 35 to 40 minutes or until golden brown.

Yield: Makes 16 to 18 servings