Things You'll Need:
- ½ cup self rising flour
- 1 cup self rising cornmeal
- ¾ cup buttermilk
- 2 eggs
- 2 tbsp. vegetable oil
- 1 medium mixing bowl
- 1 8 in. shallow baking pan
- Cooking spray
- 1 cup of pecans
- 1 small frying pan
- 1 large loaf of day old French bread cut into 1 in. cubes
- 1 sleeve of saltine
- 1 stick of butter
- 2 cups of chopped celery
- 1 large onion chopped
- 7 cups of chicken broth
- ¾ cup currants
- ¼ cup fresh chopped parsley
- 1 tsp. salt
- 1 tsp. pepper
- 2 tsp. sage
- 1 tbsp. poultry seasoning
- 5 eggs beaten
- 1 9 by 13 inch non-stick baking pan
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Step 1
Preheat the oven to 350 degrees and grease an 8 inch shallow baking dish with cooking spray.
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Step 2
Combine ½ cup self rising flour, 1 cup corn meal, ¾ cup buttermilk , 2 eggs and 2 tbsp. vegetable oil in a medium sized bowl and mix well.
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Step 3
Pour the mixture into the greased 8 inch pan and bake for approximately 20 to 25 minutes. Remove from the oven and allow the cornbread to cool completely.
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Step 4
Place the pecans in a medium-sized frying pan and toast over medium-high heat for 2 minutes or until the pecans are slightly brown. Allow the pecans to cool then roughly chop them and set aside until needed.
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Step 5
Crumble the cornbread and crackers into a large mixing bowl. Add the cubed French bread and set aside.
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Step 6
Put the stick of butter to a medium-size frying pan and heat over medium heat until melted. Add the chopped celery and onion to the melted butter and sauté until transparent.
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Step 7
Pour the sautéed vegetables into the bowl with the bread mixture. Add the 7 cups of chicken broth and combine. Add the salt pepper, sage, poultry seasoning, currants, parsley, chopped pecans, and beaten eggs to the bread and broth mixture and mix well.
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Step 8
Pour the mixture into a 9 by 13 inch non-stick pan and bake for 45 minutes to an hour or until a toothpick inserted into the center comes out clean.
