Preheat your oven to the temperature specified on your self-rising cornmeal package.

In a mixing bowl, combine 1/2 cup self-rising cornmeal and 1/4 cup self-rising flour.

Add 3/8 cup buttermilk (approximately 6 tablespoons), 1 beaten egg (half of 2 eggs), and 1 tablespoon vegetable oil to the dry ingredients.

Mix the ingredients until just combined, being careful not to overmix.

Pour the cornbread batter into a greased baking pan and bake according to the package instructions or until a toothpick inserted into the center comes out clean.

Allow the cornbread to cool completely before cutting it into cubes.

Preheat your oven to 250°F (120°C) to oven-dry the white bread slices.

Place 3.5 slices of white bread on a baking sheet and bake until dried and slightly crispy. This may take about 20-30 minutes. Let them cool, then break them into bite-sized pieces.

Crush 1/2 sleeve of saltine crackers into smaller pieces.

In a large skillet, melt 4 tablespoons of butter over medium heat.

Add 1 cup chopped celery and 1/2 large chopped onion to the skillet. Cook until the vegetables are softened.

In a large mixing bowl, combine the oven-dried white bread, crushed saltine crackers, sautéed celery and onion, and the cooled cornbread cubes.

Gradually pour in 3.5 cups of chicken stock, stirring gently to combine. Adjust the amount of chicken stock based on your desired consistency.

Season the mixture with 1/2 teaspoon salt, freshly ground black pepper to taste, 1/2 teaspoon sage (optional), and 1/2 tablespoon poultry seasoning (optional).

Finally, stir in 2.5 beaten eggs (half of 5 eggs) to bind the ingredients together.

Allow the dressing mixture to sit for a while to let the flavors meld.

Serve the cornbread salad at room temperature or chilled.