Traditional Sage Cornbread Dressing
1/3 c. butter or margarine
1 c. chopped celery
1/2 c. chopped onion
6 c. crumbled Martha White Country-style cornbread
4 slices bread, torn into small pieces (2-1/2 cups)
1 tsp. dried sage leaves
1/2 tsp. pepper
3 cups chicken broth
2 eggs, beaten
Heat oven to 450 degrees. Grease 13×9-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.
In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage, and pepper; mix well. Add broth and eggs; mix well. Pour into greased baking dish.
Bake at 450 degrees for 30 minutes or until golden brown.