This is a combination of my mom's recipe and my own, and we've had this every year during the
holidays for as long as I can remember.
- 1/2 cup butter, melted
- 2 cups milk
- 2 large eggs
- 2 1/2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 4 tablespoons Extra Virgin Olive Oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 tablespoon rubbed sage, or to taste
- 1/2 teaspoon black pepper
- 32 ozs chicken broth
- 4 hard-boiled eggs, chopped
- salt to taste
- Preheat oven to 400 degrees F, and grease a 13x9" baking dish or muffin tins.
- In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt together, and in a separate bowl, beat the milk, melted butter, and eggs till combined.
- Stir milk mixture into cornmeal mixture till moistened and some lumps remain.
- Pour the batter into the prepared baking dish or muffin tins and bake 20-25 minutes till toothpick inserted into the cornbread comes out clean.
- Set aside to cool.
- Preheat oven to 350 degrees F
- Crumble the cooled cornbread into a large pan.
- Add half the broth and set aside.
- In a skillet, heat the olive oil and melt the butter.
- Saute the onion and celery in olive oil/butter over low heat till translucent. Then, add the onions, celery, butter, pepper, sage, and eggs to the cornbread. If dry, add more broth.
- Add salt and sage till it meets your taste and bake for 1 hour, or till the middle is set.
(This recipe will feed a gathering of 10-12, and you can reduce the recipe for smaller groups. For the cornbread, you can also substitute the recipe above with your favorite cornbread mix. If you use a cornbread mix that serves 6-8, use 3 mixes.)