2 cups corn meal
1 cup self-rising flour
2 large onions, chopped
2 cups celery, chopped
4 eggs
1 tbsp oil
1 tbsp baking powder
1 tbsp granulated sugar
1- 2 cups buttermilk
salt to taste
10 slices loaf bread
chicken broth
6 eggs

Mix first 8 ingredients, using enough buttermilk to mix well. Pour into a greased 11 x 13 pan or two cake pans.

Bake for 35 to 45 minutes at 350°F. When cool, crumble. This can be done ahead of time and kept in refrigerator. When ready to prepare, place bread into a large bowl; add loaf bread on top. Beat six eggs and add. Add black pepper and more salt if needed. Heat broth and pour over rest. Mix well. A long-tined fork works well for this. Mixture should be soupy.

Bake at 350°F for 45 - 60 minutes.