Cornbread stuffing

Cornbread, recipe follows 
7 slices oven-dried white bread 
1 sleeve saltine crackers 
8 tablespoons butter 
2 cups celery, chopped 
1 large onion, chopped 
7 cups chicken stock 
1 teaspoon salt 
Freshly ground black pepper 
1 teaspoon sage (optional) 
1 tablespoon poultry seasoning (optional) 
5 eggs, beaten 

Preheat oven to 350 degrees F. 
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. 
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish. 

Cornbread: 
1 cup self-rising cornmeal 
1/2 cup self-rising flour 
3/4 cup buttermilk 
2 eggs 
2 tablespoons vegetable oil 

Preheat oven to 350 degrees F. 
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. 
To serve, cut into desired squares and serve with butter. 
Yield: 6 to 8 servings