1 1/4 cup self-rising cornmeal (I use Martha White)
1 cup buttermilk
2 tbsp. shortening (such as Crisco)
oven 425°. Heat shortening in a cast-iron frying pan until hot but not smoking.
Mix cornmeal, buttermilk and shortening
quickly. Pour in heated pan and cook 20 minutes until brown. Cool and crumble in a large bowl.
8 slices white loaf
bread toasted, crumble with cornbread
1 large onion chopped
2 stalks celery chopped
1 stick butter
2 raw eggs
3 tbsp. dried sage (2 T powdered sage)
1 tbsp. vinegar
1 tsp. salt
2 cups plus broth
Saute celery and onions in butter. Peel and chop boiled eggs. Add remaining
ingredients to bread. Mix with your hands adding broth until moist. Pour into a greased and floured 9 x 13 pan. Bake in a
375 pre-heated oven 40-45 minutes.