Ingredients:
CORNBREAD
1 large egg, beaten
1 3/4 cups buttermilk
1/4 cup canola oil
2 cups self-rising cornmeal
DRESSING
5 stalks celery, diced
1 medium onion, diced
1 stick unsalted butter
1 - 12 oz. package cornbread stuffing mix
6 slices white bread
1 tbsp. rubbed sage
1 tsp. salt
48 oz. chicken broth
hot water
Instructions:
Preheat oven to 450 degrees F.
Mix all ingredients for the cornbread.
Pour into a 9-inch pan. Bake for 25 - 30 minutes, then lower the oven to 350 degrees F.
Saute celery and onions in butter.
Crumble the cornbread into a large mixing bowl along with the white bread and cornbread dressing mix.
Add cooked vegetables to the bread mix along with seasonings.
Pour in the chicken broth and mix as you go.
Pour enough hot water to the amount of moisture you prefer.
Place in a deep 9x13 casserole dish.
Bake for 1 hour at 350.