Cornbread:

9 cups cornmeal
3/4 cup all-purpose flour
3 tbsp. sugar
large pinch baking soda
9 cups buttermilk
6 eggs

Dressing:

3 cups celery
1 1/2 cups chopped onions
6 cups Pepperidge Farm herb seasoned dressing
1 1/2 tsp. chopped sage
3 cans cream of chicken soup
9 cups chicken broth

Preheat oven to 450°F. Mix cornbread ingredients. Pour into pans and cook for 30 minutes. Let cool and crumble into tiny pieces in large bowl. Add remaining ingredients and mix well. Bake 35 to 40 minutes at 350°F.

SERVES approximately 10 people with leftovers.

HINT: Reduce recipe for smaller crowds.

Submitted by: Tara Loftis