Cornbread Dressing

Yield: Makes 16 to 18 servings

Ingredients

• 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, divided
• 3  cups  buttermilk
• 3  cups  soft breadcrumbs
• 2  medium onions, diced (2 cups)
• 1  large bunch celery, diced (3 cups)
• 1/2  cup  finely chopped fresh sage*
• 6  (10 1/2-ounce) cans condensed chicken broth, undiluted
• 1  tablespoon  pepper

Preparation

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Pour hot butter into batter, stirring 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 large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.

Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

*1 tablespoon dried rubbed sage may be substituted for fresh sage.

Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.