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1
Place 1/2 cup butter in a 13- x 9-inch pan, and heat in oven at 425u00b0 for 4 minutes.
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2
Combine white cornmeal and sugar in a large bowl; whisk in 2 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan.
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3
Bake at 425u00b0 for 30 minutes or until golden brown. Cool and crumble into a large bowl.
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4
Saute chopped andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned.
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5
Add sliced green onions, diced celery, diced onion, and diced green bell pepper to skillet; saute 5 minutes or until vegetables are tender. Spoon sausage mixture into bowl with cornbread mixture.
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6
Melt remaining 1/2 cup butter in skillet; add diced mushrooms, and saute 5 minutes. If desired, reduce saute time to 3 minutes, and add 1 cup dry sherry to skillet. Cook, stirring often, until liquid is reduced by half.
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7
Add mushroom mixture, chopped pecans, chopped parsley, and Creole seasoning to cornbread mixture in bowl.
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8
Whisk together remaining 2 eggs and chicken broth; add to cornbread mixture, and stir gently until moistened. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch-square baking dish.
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9
Bake, uncovered, at 350u00b0 for 30 minutes or until golden brown.
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10
To make ahead: Chill prepared, unbaked dressing in the refrigerator overnight. Let dressing stand until room temperature, then bake as directed.
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11
Note: For testing purposes only, we used White Lily Buttermilk Cornmeal Mix and Tony's Creole Seasoning.
