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                                                                  This classic recipe was featured in our "Taste of the South" column last year. It makes one large and one small pan of dressing, so freeze one pan for another meal.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3 cup self rising white cornmeal mix
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 7 large egg
                                                                  • Yes No 3 cup buttermilk (1% fat)
                                                                  • Yes No 3 cup soft, white breadcrumbs
                                                                  • Yes No 2 large sweet onion
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1/4 cup diced sage
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 1 tbsp seasoned pepper
                                                                  • Yes No 7 cup 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.
                                                                  • Note: For testing purposes only, we used White Lily Self-Rising Buttermilk Cornmeal Mix.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 17servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    blend
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                                                                    bake
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                                                                    melt
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                                                                    sauté
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
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                                                                    minute
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