2 lbs. chicken giblets
1 pt. milk
1/2 c. all purpose flour
2 c. cornmeal
6 eggs
2 level tsp. baking powder
1/4 lb. melted butter
1 c. chopped celery
2 cloves garlic, minced
2 hamburger buns soaked in water
1/2 c. cooking oil
1 tsp. salt
Black & red pepper to taste
1/2 c. chopped green onion top & parsley
2 qts. cold water

Season giblets generously with salt, black and red pepper. Boil in 2 quarts of water until giblets are tender. Remove giblets from broth. Save broth. Grind giblets fine. Put back in broth and let set.

Make corn bread by combining corn meal, flour, baking powder and salt. Mix well. Add 3 beaten eggs, melted butter and milk. Mix well and bake at 350 degrees for 20 minutes.

Put 1/2 cup cooking oil in heavy pot with onions, celery and garlic. Cook in uncovered pot over medium heat until onions are wilted. Add giblets and broth to this mixture and continue to cook over medium heat, stirring constantly, until mixture forms a thick gravy. Set aside.

In large bowl, combine cooked corn bread. Add soaked, mashed buns, 3 beaten eggs, giblet mixture, green onions and parsley. Mix well and pour into greased pan and bake at 350 degrees for 20 minutes. Serves 10.