1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
5 cups chicken broth
2 tablespoons OLD MILL CORNBREAD DRESSING SEASONING MIX
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs, lightly beaten
Buttermilk Cornbread (recipe follows)
Butter Old Mill Pigeon River Pottery Large Casserole and set aside.
Melt butter in a large saucepan or Dutch oven over medium heat. Add celery and onion; cook, stirring occasionally, until tender, about 10 minutes. Remove from heat; stir in chicken broth, Old Mill Cornbread Dressing Seasoning Mix, salt, pepper, and eggs. Crumble Buttermilk Cornbread coarsely and stir into vegetable mixture.
Transfer to prepared Pigeon River Pottery Large Casserole. Place in cold oven; heat to 375 degrees F. Cover with foil and bake 40 minutes. Uncover and bake until lightly browned and set, 25 to 30 minutes. Let stand 15 minutes before serving.
Makes 8 servings.
4 cups OLD MILL SELF-RISING CORNMEAL
4 cups buttermilk (not nonfat)
1/2 cup (1 stick) butter or shortening, melted
3 large eggs
Preheat oven to 400 degrees. Butter a 13- x 9-inch baking pan and set aside.
Place cornmeal in a large bowl; whisk in buttermilk, melted butter, and eggs. Scrape into prepared baking pan; return to oven. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes.
Makes 10 to 12 servings.