- 1 cup butter or margarine, divided
- 3 cups white cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 7 large eggs, divided
- 3 cups buttermilk
- 3 cups soft breadcrumbs
- 2 medium onions, diced (2 cups)
- 1 large bunch celery, diced (3 cups)
- 1/2 cup finely chopped fresh sage*
- 6 (10-1/2 ounce) cans condensed chicken broth, undiluted
- 1 tablespoon pepper
- 3/4 pound diced, Andouille sausage
- 2 Granny Smith apples, chopped
- 2 cups chopped, toasted pecans
How to Make It
Place 1/2 cup butter in a 13X9-inch pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage, and sauté 1 more minute.
Brown Andouille sausage in a skillet over medium heat; drain.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Add sausage, Granny Smith apples, and pecans into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
Bake, uncovered at 375° for 40 to 45 minutes or until done.
*1 tablespoon dried rubbed sage may be substituted for fresh sage.