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1
For the cornbread; in a large bowl stir together the cornmeal, flour, baking powder, baking soda, salt, sugar and cayenne (if using).
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2
Add in 2 eggs and the buttermilk; whisk until just moistened.
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3
Set oven to 425 degrees.
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4
In the oven, heat 3 tablespoons butter (or bacon drippings) in a 10-inch cast-iron skillet or cake pan for 5 minutes.
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5
Pour the HOT butter or bacon drippings into the cornmeal batter; stir to combine, then pour the batter into hot skillet or cake pan.
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6
Bake at 425 degrees for 20-25 minutes or until golden.
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7
At this point you can freeze the the cornbread for up to 1 month if desired.
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8
In a large skillet melt 1/2 cup butter over medium heat; add in the green onions (or yellow onions) garlic and celery, saute for about 5 minutes or until tender.
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9
In a bowl whisk together 4 large eggs.
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10
Break the cooled cornbread into pieces and add to the eggs along with the green onion mixture, stuffing mix, chicken broth, corn niblets and cooked chopped chicken or turkey; stir with wooden spoon until just blended.
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11
Season with salt and black pepper to taste.
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12
Butter both a 13 x 9-inch and a 9-inch baking pan.
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13
Spoon the mixture between the 2 pans, then sprinkle the tops with grated parmesan cheese.
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14
Set oven to 350 degrees.
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15
Bake the 13 x 9-inch for about 50-60 minutes and the 9-inch for about 10 minutes less.
