Kathi's Cornbread Stuffing/Dressing (OK, it's posted, now I can die in peace.)

Cornbread (make it the day before):

3 cups flour
3 cups white cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups sugar
3 eggs
3 cubes melted butter
3 cups buttermilk

Sift dry ingredients together, Make a well and add buttermilk, butter, and eggs. Lightly mix everything together until just moistened. Bake in greased cake pan at 400 degrees F. for about 25 minutes until golden brown, and not gooey in the middle. Cool. Cube it up and spread the cubes out to dry overnight if you can. They soak up more juices that way.

Stuffing1 lb. butter
1 loaf of Great Harvest white bread or 8 ciabatta rolls (sourdough is also great)
2 bunches celery
2 huge onions
3 teaspoons sage
6 teaspoons poultry seasoning
2 cans chicken broth


Spread the cornbread cubes out in two cake pans. Cube up the white bread and spread it in the next lager. Thinly slice celery (leave out the inner pale stems) and spread it in the next layer

Sautee 2 cubes of butter, 2 large chopped onions, 3 teaspoons sage, 6 teaspoons poultry seasoning until onions are soft. Spread half of the mixture over each pan.

Drizzle 1 can of chicken broth and 1 1/2  cube of melted butter on EACH pan. Gently toss all ingredients to mix thoroughly. Cover pans with foil. Bake at 325 degrees for one hour. Every20 minutes, take it out and toss it. It tends to brown faster of the top and bottom. Toss it enough to get the browned part mixed in, and more of the pale part on the top.

If it is close to time to eat and it seems sort of soggy, I take the foil off for the last few minutes to toast it up and dry it out a little.