Cornbread Dressing ( the best you'll ever eat.. )

For The Cornbread:

 2 cups cornmeal ( use yellow )

 1/2 cup flour

1 tablespoon baking powder

 1/4 teaspoon salt

1 tsp. sugar

1/4 teaspoon baking soda

 2 eggs beaten

 1-2 cups buttermilk

 2 tablespoons bacon drippings (substitute vegetable oil if

bacon drippings are unavailable)

For The Dressing:

 3 stalks celery, chopped

 1 medium onion, chopped

 1/3 cup butter or margarine, melted

 12 slices day old bread, crumbled

2 cups turkey or chicken broth

 2 eggs, beaten

 1/4 teaspoon salt

 1 teaspoon poultry seasoning

 1/2 teaspoon sage

 1/4 teaspoon pepper

1 box of Stovetop Stuffing Mix.. Adds that little extra

1 can of Cream Of Chicken Soup

 

First, make the cornbread. Combine cornmeal, flour,

 baking powder, salt, and baking soda. Mix well. Add eggs,

 buttermilk, and

bacon drippings and stir into a batter.

Heat a well-greased 10-inch cast iron skillet in a 450 degree oven

for 4 minutes or until hot. Remove skillet from oven

 and pour

batter into skillet. Bake at 450 for 20-35 minutes or

 until cornbread is lightly browned.

Cool cornbread, then crumble into a large bowl.

Add the stovetop stuffing,

Place celery and onion in a large frying pan with

one tablespoon of cooking oil and cook until tender

 (about 4-5 min.).

Transfer cooked celery and onion, with all remaining ingredients,

 to crumbled cornbread, stirring well.

Spoon dressing into a lightly greased 13 x 9 x 2-inch pan or

 casserole dish.

Bake at 350 degrees F. for 25 to 30 minutes.

 

Serve with Turkey Gravy and Crand\berry Sauce..