Yield: 16 servings
Preheat oven to 425 degrees F
Place 1/2 cup butter in a 13x9- inch pan. Place in oven for 4 minutes until melted and remove.
In separate bowl, combine cornmeal, flour, baking powder, baking soda, salt and sugar; whisk in 3 eggs and buttermilk. Pour hot butter from pan into cornbread batter, stirring until blended. Pour batter into 13x9- inch pan.
Bake for 30 minutes. Cool, then crumble cornbread into a large bowl; stir in soft bread crumbs, and set aside.
Turn oven temperature down to 375 degrees F
Melt remaining 1/2 cup butter in large skillet over medium heat; add onion and celery, saute until tender. Stir in sage and cook 1 minute.
Stir the onion/celery mixture and remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour into 1 lightly greased 13x9- inch pan and 1 lightly greased 8- inch square baking dish.
Bake at 375 degrees F for 35 to 40 minutes.
*No buttermilk? Substitute 3 tablespoon lemon juice and enough milk to make 3 cups.
Please note that some ingredients and brands may not be available in every store.