Grandma's Cornbread Dressing

This is just plain traditional dressing. No oysters, no nuts, no sausage. Just pure Southern dressing. Posting here so the recipe will be saved for my granddaughter.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 1⁄3 cup butter or 1⁄3 cup margarine
• 1⁄2 cup  chopped celery
• 3⁄4 cup  chopped onion
• 6  cups  crumbled  cornbread (not sweet)
• 4  slices  bread, toasted and torn into small pieces (2 1/2 cups)
• 1  teaspoon dried sage
• 1⁄2 teaspoon pepper
• 3  cups hot chicken broth
•  salt, to taste
•  butter

Directions

1. Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
2. In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
3. Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
4. Note: Broth made from boiling a baking hen will be best but canned will work.