Pre-heat the oven to 350 F.

Sweat:
1 large sweet onion, medium chopped
1 small stalk celery, medium chopped
1 tsp salt
1 tsp black pepper

Set aside to cool to room temperature.

Mix well in a large bowl:
1 cup corn meal (yellow or white...your choice)
2 cups buttermilk
1 egg
1 tsp salt
1/2 tsp baking soda
1 tbsp honey
The sweated onions and celery


In a 10 - 12" cast iron skillet, add 2 tbsp bacon grease or vegetable oil. Place into pre-heated oven for 15 minutes or until the cast iron skillet is hot. Pull the cast iron skillet out of the oven and pour the contents of the large mixing bowl into it. Return to the oven for 45 minutes. Take it out and allow the cooked cornbread to cool to room temperature on top of the stove.

Once cooled, break up the cornbread mixture into small pieces in a large bowl. Add 1 - 2 cans of Swanson chicken or turkey broth until the mixture is just barely flowable. The idea is for the mixture to be moist, but not wet. Add 1 tbsp of poultry seasoning and salt and pepper to taste and mix thoroughly. Usually, 1 tbsp of poultry seasoning is plenty for us. Add more, but sparingly, if it isn't for you.

Pour this mixture into a 13" X 9" casserole and bake at 350 F for 40 minutes and serve.

You can add other stuff to this like sliced pecans and boiled eggs, if you wish, but we do not.

Best regards,

William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide

[email protected]