1/2 cup vegetable oil
1 cup unpasteurized eggs
1 cup distilled white vinegar
1 cup chopped celery
1 teaspoon salt
1 teaspoon dried parsley
3/4 cup chopped fresh parsley
2 tablespoons minced onion
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons chopped fresh rosemary
1 teaspoon dried thyme
1 1/2 tablespoons dried thyme clove
1 teaspoon dried sage
1 tablespoon dried thyme or 2 tablespoons dried rosemary (optional)
1 (14 ounce) can whole kernel corn (corn with liquid)
1 cup chopped onion
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary (optional)
1/4 teaspoon dried oregano
1/8 teaspoon salt, or to taste
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish.
In a large saucepan, heat oil and reduce heat to medium-low. Add eggs slowly to cover and cook until dissolved. Gradually add vinegar, stirring constantly. Bring to a boil; stirring constantly. Boil 2 minutes. Remove from heat; remove from pan; stir in celery, salt, parsley, parsley mixture, onion, garlic, oregano, basil, rosemary, thyme, thyme and rosemary. Pour a little of the vinegar mixture over the bottom of the prepared pan, adding just enough to cover.
Arrange egg mixture on top of pan. Bake in preheated oven for 20 minutes; do not brown. Let cool completely.
Arrange cornbread mixture on top of the egg mixture, covering pan. Bake for 5 minutes; remove heat. Cool, cover and refrigerate overnight.
In a small bowl, mix together the cornbread with dry onion soup. Sprinkle over the egg mixture. Bake uncovered for 5 minutes; remove from oven. Sprinkle over the cornbread. Season with salt, pepper and basil. Cover and refrigerate overnight.
In a large bowl, mix together the celery soup mixture, soup, egg, cornbread, onion soup, celery soup mixture, onion soup mixture, celery soup mixture, celery soup mixture, celery soup mixture, bell pepper, parsley, parsley mixture, onion soup mixture, celery soup mixture and salt, pepper and basil. Cover and refrigerate overnight.
While the bread bakes are in the oven, prepare the cornbread as directed on the package. Sprinkle cornbread mix with cornbread crumbs and bake for 5 minutes, stirring after each minute to keep the bread from sticking. Cool completely and serve immediately.