Mom's Cornbread Dressing

This has been a long time family favorite. This dressing is moist and seasoned just right. The dressing should be mixed the day before and refrigerated to marinate the flavors. Hope you enjoy.

• Ready In: 2 hrs 30 mins
• Serves: 10

Ingredients

• 2  cups  yellow  cornmeal mix
• 1⁄2 cup flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon sugar
• 2  large eggs
• 2  cups buttermilk
• 2  tablespoons butter
• 1⁄2 cup butter
• 1  bunch green onion, chopped
• 5  celery ribs, diced
• 1  seasoned croutons, box or package
• 5 (14 ounce) cans chicken broth
• 5  hard-boiled eggs, chopped
• 1  teaspoon black pepper
• 1  teaspoon sage
• 4  large eggs

Directions

1. Preheat oven to 425 degrees.
2. Combine first 6 ingredients in a large bowl. Stir together 2 eggs and buttermilk and add to dry ingredients. Stit until just moistened. Heat 2 tbls butter in a cast iron skillet until hot, pour batter into skillet and bake for 25 minutes until cornbread is golden brown. Cool and crumble.
3. Melt 1/2 cup butter in large skillet over medium heat, add green onions and celery saute until tender.
4. In a large roaster, combine crumbled cornbread, onion/celery mixture, chopped boiled eggs, coutons, 1 can of chicken broth, sage, and pepper. Refrigerate overnight.
5. Stir in remaing 4 raw eggs and 3 1/2 cans of chicken broth. Bake in at 350 degree oven for 1 1/2 hours until golden brown.