Sharon Dillahunty'S Cornbread Dressing - cooking recipe

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)

Preparation

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\u00b0 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\u00b0 until set and brown.