Old Fashioned Cornbread Dressing
|Cornmeal||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Eggs||2 , beaten|
|Buttermilk||2 Cup (32 tbs)|
|Bacon drippings||2 Tablespoon, melted|
|Celery stalks||3 , chopped|
|Onion||1 Medium, chopped|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Day old bread slices||12 , crumbled|
|Turkey broth/Chicken broth||2 1⁄2 Cup (40 tbs)|
|Milk||1 Cup (16 tbs)|
|Poultry seasoning||1 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
Combine cornmeal, baking powder, baking soda, and salt in a large bowl add 2 eggs, buttermilk, and melted bacon drippings, stirring well.
Place a well greased 10 inch cast iron skillet in a 450° oven for 4 minutes or until hot.
Remove skillet from oven; spoon batter into skillet.
Bake at 450° for 35 minutes or until cornbread is lightly browned.
Cool; crumble cornbread into a large bowl.
Saute celery and onion in butter until tender.
Add sauteed vegetables and remaining ingredients to crumbled corn bread, stirring well.
Spoon dressing into a lightly greased 13 x 9 x 2 inch pan.
Bake at 350° for 25 to 30 minutes.