Cooled skillet of cornbread(Recipe: 1 1/2 cups plain stone ground self rising cornmeal, one large egg, 1/2 c. hot oil(heat oil in iron skillet while mixing other ingredients)Place cornmeal in mixing bowl add egg and beat, add buttermilk until mixture is well blended, add a splash of water mix until batter is well combined and the consistency of pancake batter.Pour hot oil into batter and immediately mix well. Sprinkle hot iron skillet with cornmeal and pour batter into skillet, bake at 350 until golden brown. apx. 40 minutes. Crumble skillet of cooled cornbread into extra large mixing bowl.Add entire can of cream of celery, sage and the two cooled, chopped hard boiled eggs, Mix well with wooden spoon, start adding sage and mix after each addition. Add enough liquid so that the mixture is loose.(the thicker the batter the dryer the end product will be) Saute lg. onion in skillet with 1/2 stick of butter, add onion to mixture and stir.