1 c butter or margarine, divided
3 c white cornmeal
1 c gluten free or regular all-purpose flour
2 T sugar
2 t baking powder
1 1/2 t salt
1 t baking soda
7 large eggs
3 c buttermilk
3 c soft gluten free or regular breadcrumbs (6 slices Pepperidge Farm white sandwich bread)
2 medium onions, diced (2 c)
1 large bunch celery, diced (3 c)
1/2 c finely chopped fresh sage
2 (10 1/2-oz) cans condensed chicken broth, undiluted
1 T pepper
Place 1/2 cup butter in a 13" x 9" pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake, uncovered, at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and sauté until tender. Stir in sage; sauté 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Shape unbaked dressing into croquettes, using a 1/4 cup ice cream scoop. Place croquettes on lightly greased baking sheets, making sure not to crowd them on the sheets.