• 1 1/3 cup cornmeal (Dixie Lily is great)
• 1 2/3 cup self rising flour
• 3 tablespoons oil
• 6 eggs, beaten well
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1 cup chopped onion
• 2/3 cup chopped celery
• 1/2 cup chopped bell pepper
• 1 stick margarine or butter
• Chicken or turkey broth ( at least a quart, just don't make real soupy)

1. Mix cornmeal, flour, oil, eggs, sugar, baking powder, & buttermilk well ( may havve to add just a little more buttermilk, but don't make soupy).
2. Bake this in a skillet at 325 degrees for 30 to 40 minutes till done.
3. Crumble this cornbread in a large bowl. Meanwhile, saute onions, celery, & bell pepper in the margarine or butter till tender.
4. Add to cornbread.
5. Salt & pepper to taste.
6. Add chicken broth to desired consistency ( just not real soupy).
7. Bake at 350 degrees until lightly golden brown.

My aunt got this recipe from her mother-in-law many years ago and it has been on our menu countless times since. It is absolutely delicious! I have made this recipe many times & always have plenty of taste testers before putting it in the oven.