2 sticks butter
3 cups White Lily self-rising white cornmeal mix
1 cup White Lily all-purpose flour
7 large eggs, divided
3 cups buttermilk
3 cups soft, white breadcrumbs
2 large sweet onions, diced
4 celery ribs, diced
¼ cup finely chopped fresh sage
¼ cup finely chopped fresh parsley
1 T. seasoned pepper
7 cups chicken broth
Make cornbread mixture:
Preheat oven to 425°F.
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°F for 35 to 40 minutes or until golden brown.
Melt one stick butter; set aside.
Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
Pour melted butter into batter, and stir until blended. Pour batter into 9x13 baking dish.
Bake at 425°F for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Sauté onions, celery, and herbs:
Melt one stick butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes.
Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
Pour melted butter into batter, and stir until blended. Pour batter into 9x13 baking dish.
Bake at 425°F for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Sauté onions, celery, and herbs:
Melt one stick 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, stir into cornbread mixture, and set aside.
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°F for 35 to 40 minutes or until golden brown.
