Toasted cubed corn bread
Heat the oven to 425 degrees.
In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Separately, in a medium bowl, whisk together the milk, egg and butter.
Whisk the milk mixture into the flour mixture and pour into a greased 8-inch square pan. Bake until pale golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Cool 5 minutes, invert on a rack and cool completely.
Turn the oven down to 350 degrees. When the bread is cool, cut it into rough 1-inch cubes and place them in a baking pan. Bake, stirring occasionally, until the bread is dry and deep golden, about 20 minutes. (Recipe can be prepared to this point 1 day in advance and stored at room temperature.)
Assembly and baking
Heat the oven to 350 degrees.
Heat the oil in a large skillet over medium high heat and saute the celery and onion until barely tender, about 5 minutes, stirring occasionally. Remove from heat and cool slightly.
Combine the celery, onion, corn bread, cracker meal, seasoning salt, celery salt, eggs, milk, broth and pepper in a large bowl. Mix well and place in an oiled 9-by-13-inch baking dish.
Bake until the top is golden brown, about 45 minutes.
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