Country cornbread stuffing

Cornbread:

½ cup of margarine


3 eggs

3 cups of self-rising corn meal

3 cups of buttermilk

1 cups of flour

Stuffing:

3 cups of soft, white breadcrumbs

1 tablespoon of powdered sage

½ cup of margarine

¼ cup of chopped parsley

1 sweet onion, chopped

1 tablespoon of pepper

4 ribs of celery, diced

7 cups of chicken broth

4 eggs

Cornbread Directions:


Place margarine in a 9x13 glass baking dish. Bake at 425