1 c. yellow cornmeal
1 c. self-rising flour
1/4 c. sugar
1 c. milk or buttermilk
2 eggs
1/4 c. vegetable oil
2 c. diced celery
1 c. chopped onion
1 1/2 tbsp. sage (more or less to taste)
Salt & pepper to taste
Turkey or chicken broth

Preheat oven to 425 degrees. Cover bottom of iron skillet with vegetable oil and heat in oven for about 5 minutes. (Do not let it get too hot.) Stir together cornmeal, flour and sugar in mixing bowl.

In another bowl, beat together milk, eggs and oil; add all at once to cornmeal mixture and stir just until moistened. Remove skillet from oven and pour batter into it. Return to oven and bake 20 to 25 minutes or until top is golden brown. Remove from skillet to cool.

When cornbread is cool, crumble into a large mixing bowl. Add celery, onion, sage, salt and pepper and mix well. Place mixture into a 13"x9"x2" pan. Pour turkey or chicken broth evenly over mixture until it reaches the level of the cornbread mixture in the pan. Bake in a 350 degree oven for about an hour.