1Combine: first 6 ingredients, stir together 2 eggs and buttermilk, add to dry ingredients, stirring just until moistened. Add melt butter to cast iron skillet and pour batter over melted butter.
2Bake: at 425 degree for 25 minutes or until cornbread is golden, cool and crumble.
Melt 1/2 cup of butter in a large skillet over medium heat , add green bell pepper, onion, celery and sauté until tender.
3beat remaining 2 eggs stir into crumbled cornbread, onion mixture, pepper and sage and chicken broth until blended. spoon into a lightly greased baking dish. place in oven uncovered at 350 degree for 50 minutes or lightly brown.