Cornbread Dressing
1/2 cup butter
1 1/2 cups self-rising buttermilk cornmeal mix
1/2 cup all purpose flour
5 large eggs, divided
1 1/2 cups buttermilk
1 1/12 cups soft breadcrumbs
1 small sweet onion, diced
2 celery ribs, diced
2 tablespoons of chopped fresh sage
2 tablespoons of chopped fresh parsley
2 teaspoons pepper
1/4 teaspoon of salt
2 14 oz cans of chicken broth
Pre-heat oven to 425 degrees. Place 1/4 cup of butter in an 8 inch skillet and place in oven to melt melt. Stir together cornmeal mix and flour; whisk in 1 egg and buttermilk. Pour hot melted butter into batter and stir until blended. Pour batter into hot skillet. Bake for 30 minutes or until golden brown.
Remove cornbread from pan and let cool. Crumble cornbread into a large bowl; stir in soft breadcrumbs. Melt remaining 1/4 cup of butter in skillet over medium heat; add diced onion and celery and saute for five minutes. Stir in chopped sage, parsley, salt and pepper. Remove from heat and stir into cornbread mixture.
Whisk together chicken brother and remaining 4 eggs, stir into cornbread mixture. Pour into a lightly greased baking pan and bake about 50 minutes until golden brown.