4 tablespoon(s) margarine or butter
3 stalk(s) celery, finely chopped
1 large (10- to 12-ounce) red onion, finely chopped
1 tablespoon(s) finely chopped fresh sage leaves
1 cup(s) all-purpose flour
1 cup(s) yellow cornmeal
2 tablespoon(s) sugar
2 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 1/2 cup(s) buttermilk
2 large eggs
3 cup(s) whole milk
4 large eggs
1 cup(s) coarse fresh white bread crumbs (1 to 2 slices)
- Prepare Cornbread: Preheat oven to 450 degrees F. In 12-inch cast iron or other heavy oven-proof skillet, melt margarine on medium-high. Add celery and onion and cook 3 to 4 minutes or until just tender. Remove from heat; stir in sage.
- Meanwhile, in large bowl, with wire whisk or fork, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In medium bowl, whisk buttermilk and eggs until well blended.
- Pour buttermilk mixture into flour mixture. Stir just until blended. Add celery mixture and stir until evenly combined; do not wipe out skillet.
- Grease same skillet. Pour batter into skillet and spread evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Invert onto wire rack; remove from pan and let cool completely. Cornbread can be wrapped tightly in plastic wrap and kept for up to 3 days at room temperature.
- Prepare Stuffing: Preheat oven to 350 degrees F. Grease shallow 3-quart ceramic or glass baking dish.
- In large bowl, whisk milk and eggs until well blended. Finely chop cooled cornbread. Transfer to bowl with milk mixture, along with bread crumbs, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir until well combined.
- Transfer to prepared baking dish and cover with foil. Bake Stuffing 35 minutes. Uncover and bake 35 minutes longer or until toothpick inserted comes out with only a few crumbs attached.
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