Preheat oven to 350 degrees. Grease or butter a shallow 3-quart baking dish.

Melt the butter in a large pot over medium heat. Add the celery, onion, poultry seasoning, salt and pepper, and cook for about 5 minutes, until vegetables are tender.

Add the milk, water and sugar to the pot and bring to a boil (careful, the mixture may bubble and splatter). Reduce heat and gradually whisk in the cornmeal, stirring until the mixture is thick and smooth and the liquid has been absorbed.

Remove from the heat and stir in corn and baking powder. Let the mixture cool to room temperature, stirring often so it doesn't clump.

Meanwhile, whisk the eggs in a small bowl until frothy. Add 1/3 of the eggs to the cornmeal mixture and stir to incorporate. Stir in the remaining eggs until well mixed.

Spread the mixture into the prepared dish. Bake for 25 minutes, or until set and golden brown.