Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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: mix both packages of the cornbread mixes with the milk and eggs and bake according to package directions. cool and crumble. chop the tomatoes, onion, bell pepper and celery. add the chopped vegetables to the crumbled dressing along with the mayonnaise. refrigerate. this recipe is better a day old as that gives all the flavors time to blend together better.