Cornbread Stuffing

Cornbread

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons veg oil
Preheat oven to 350 degrees F
combine all ingredients
cook in a small cast iron skillet that has been preheated with oil. Cook for 20 to 25 minutes or until the top is a golden brown.

Stuffing

7 slices oven dried white bread
Cornbread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery chopped
1 large onion chopped
7 cups chicken stock
1 teaspoon salt
Fresh ground pepper
1 teaspoon sage
1 tablespoon poultry seasoning
5 eggs

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried bread slices and saltines: set aside
Melt the butter in a large skillet over med heat. Add the celery and onion and cook until transparent. 10 minutes or so. Pour the vegetable mixture over the cornbread mixture. Add the stock, mix well, add the seasonings, taste . Beat the eggs and then add to the mixture. Pour the mixture into a greased pan and cook about 45 minutes on 350 degrees

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