Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 425 degrees. combine first 6 ingredients in a large bowl. stir together 2 eggs and buttermilk and add to dry ingredients. stit until just moistened. heat 2 tbls butter in a cast iron skillet until hot, pour batter into skillet and bake for 25 minutes until cornbread is golden brown. cool and crumble. melt 1/2 cup butter in large skillet over medium heat, add green onions and celery saute until tender. in a large roaster, combine crumbled cornbread, onion/celery mixture, chopped boiled eggs, coutons, 1 can of chicken broth, sage, and pepper. refrigerate overnight. stir in remaing 4 raw eggs and 3 1/2 cans of chicken broth. bake in at 350 degree oven for 1 1/2 hours until golden brown.

Target recipe: cook onion and celery in some unsalted butter until they are soft, do not brown. remove from heat. crumble the cornbread and toast into a large bowl, add the onion mixture and mix well. add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy. add the egg, salt and pepper, mix well. turn the mixture into a baking dish and smooth with a spoon. bake at 350: until golden brown on top.