Step 1

To bake the cornbread, preheat the oven to 350 degrees Fahrenheit. Grease a shallow baking dish with butter.

Step 2

In a large bowl, whisk together the cornmeal, flour, buttermilk, 2 eggs, and oil until well-combined.

Step 3

Pour the batter into the greased baking dish.

Step 4

Bake for 20 to 25 minutes and cool completely.

Step 5

Preheat the oven to 350 degrees Fahrenheit. Grease 3 (9-x13-inch) deep baking dishes with butter.

Step 6

In a large bowl, crush together the cooled cornbread, white bread, and saltine crackers. Set aside.

Step 7

Melt the butter in a large skillet over medium heat. Add the celery and onions and stir for 5 to 10 minutes, or until the celery is soft and onions are transparent. Pour the mixture over the cornbread mixture.

Step 8

Pour the chicken stock and mix to combine. Season with salt, pepper, sage, and poultry seasoning. Mix in 5 beaten eggs.

Step 9

Pour the dressing into the greased dishes and bake for 45 to 60 minutes, or until golden brown on top and cooked through. Enjoy!