ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Christmas Cornbread Dressing

Ingredients

1 cup butter or margarine, divided
3 cups white cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 tablespoons sugar
7 large eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs
2 cups finely chopped onion
3 cups finely chopped celery
1/2 small red bell pepper, finely chopped
1/2 small green bell pepper, finely chopped
1/2 cup finely chopped fresh sage
6 (10 1/2-ounce) cans condensed chicken broth, undiluted
1 tablespoon freshly ground pepper

Directions

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Pour hot butter from pan into cornbread batter, stirring until blended. Pour batter into pan.

Bake at 425° for 30 minutes or until cornbread is golden brown.

Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Melt remaining 1/2 cup butter in a large skillet over medium heat; add onion, celery, and peppers, and sauté until tender. Stir in sage, and cook 1 minute.

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour into 1 lightly greased 13- x 9-inch and 1 (8-inch) square baking dish.

Bake at 375° for 35 to 40 minutes or until dressing is golden brown.

Serves 16 to 18.