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Preheat oven to 400 degrees.
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Stir together white cornmeal, baking powder, salt, flour, and sugar in a large bowl.
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Whisk in buttermilk, eggs, lightly beaten; and melted butter.
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Pour batter into a lightly greased 9x13 inch pan.
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Bake 30 minutes or until golden brown. Remove from oven, cool completely; then crumble the cornbread
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Preheat oven to 400º. Melt butter into large skillet over medium-high heat; add celery, onions, and apples, and saute 5 to 6 minutes or until onions are tender. Stir in sage and fresh poultry seasonings and saute 1 minute.
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Stir together cornbread crumbles and breadcrumbs in a large bowl. Stir in eggs, rest of ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13×9 inch baking dish and 1 lightly greased 8 inch square baking dish.
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Bake 45 to 55 minutes or until set and golden brown.