(This makes a bunch)
1) First you need to make your cornbread!
Cornbread
1-1/2 C Cornmeal
1/2 C flour
1/4 C oil
1-1/2 C buttermilk or soured milk ( add 2tsp. vinegar)
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. baking soda
2 eggs
1 tsp. salt
Heat oven to 450. Grease square 8 x 8 x 2 in. baking pan. Mix all ingredients; pour into pan and bake for 20-30 minutes or until golden brown.
3 loaves of accepted bread, crumbled and set out to dry in large bowl or kettle over night.
1 large onion, chopped
2 large stalks of celery, chopped
4-6 C of chicken broth
1 TBSP sage
salt and pepper to taste
After corn bread cools, break into pieces and add to large bowl of dried bread. Saute onions in about 1-2 C broth until tender and add to bread crumbs. Do the same with the celery. Add sage and pour in about 2 cups of broth. Stir all ingredients together until bread mixture forms a paste. Keep adding broth until this is accomplished. Butter the sides of a large baking dish and pour dressing in. Bake in a 350 oven for 1 hour.