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Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 2 large onions, chopped
- 3 large stalks celery, finely chopped
- celery heart and leaves, chopped
- 1 stick margarine
- 3 c. buttermilk cornmeal mix
- 5 eggs
- 2 tsp. sage
- 1/2 tsp. garlic powder and seasoned salt
- 1 tsp. pepper
- 1 1/2 c. milk (more or less)
Method
- Cook the onions and celery with the margarine until done but not brown.
- Set aside.
- (A black iron skillet works best!
- Don't wash after cooking onions, just add cornmeal mixture and cook.) Mix the cornmeal mix, eggs, sage, garlic powder and seasoned salt, pepper and milk together.
- Add the onion mixture to the cornbread mixture and cook at 425° for 25 to 30 minutes or until done and brown.
- Crumble bread and add enough broth to make a very, very thin mixture (will appear to be almost runny).
- Bake at 325° until set and brown.
