Southern Cornbread Stuffing

Cornbread, recipe follows 7 slices oven-dried white bread 1 sleeve crackers (recommended: Saltine) 8 tablespoons butter 2 cups minced celery 1 large onion, minced 7 cups chicken stock 1 teaspoon salt Freshly ground black pepper 1 teaspoon sage 1 tablespoon poultry seasoning 5 eggs, beaten Add 2 cups shredded Rotisserie Chicken

Cornbread: 1 cup self-rising cornmeal 1/2 cup self-rising flour 3/4 cup buttermilk 2 eggs 2 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, chicken and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

Cornbread: Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.