+corn bread
°1 cup self-rising cornmeal, 
°1/2 cup self-rising flour,
°3/4 cup buttermilk
°2 eggs
°2 tablespoons vegetable oil
°8 tablespoons butter (1 stick)
°3 medium onion, chopped
°4 celery stalks, chopped
°1 1/2 teaspoons dried sage
°1 teaspoon poultry seasoning
°3/4 tsp salt
°1/2 teaspoon pepper
°3 pieces of toast, crumbled
°1/2 cup of milk
°3 eggs lightly beaten
°2 to 2 1/2 cups chicken broth or broth
°2 tablespoons of butter


Preheat oven 400 degrees.
In a medium bowl, combine all cornbread ingredients. Pour into a lightly greased 9 inch cast iron pan or 9 inch baking dish. Bake for 20 to 25 minutes. Before use, crumble into small pieces.
Heat butter over medium heat in  skillet. Add celery and onion and cook until tender.
Add sage, poultry seasoning, salt and pepper to onion mixture.
In a large bowl, combine crumbled cornbread and toast.
Whisk together the milk and eggs and add to the bowl. Stir in 2 cups of chicken broth.
Stir in the onion mixture. The mixture should be very wet. Add more broth if needed.
Transfer to a greased baking dish. Cut the butter into small strips and distribute them over the vinaigrette.
Bake at 350 degrees for 30 minutes, or until light brown on top.
Enjoy !