Heat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven
In a large bowl, beat eggs. Blend in oil, sour cream and milk. Add remaining
cornbread ingredients except cream cheese; stir until blended. Pour batter into
hot skillet. Dot evenly with cubed cream cheese; press into batter.
Bake at 400 degrees F for 30 to 35 minutes or until golden brown.
Meanwhile, melt butter in a medium saucepan over medium heat. Add onion, celery
and garlic; cook until vegetables are tender, stirring frequently.
Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and
simmer for 20 to 30 minutes.
Remove and discard bay leaf.
To serve, cut cornbread into wedges and serve with sauce.