Corn Bread Dressing(10 Servings)

• 3 c. self-rising cornmeal
• 1/4 c. flour
• 1 Tbsp. sugar
• 1 tsp. salt
• pinch of baking soda
• 3 c. buttermilk
• 2 eggs, well beaten
• 1 c. chopped celery
• 3/4 c. chopped onions
• 4 Tbsp. bacon drippings
• 1 3/4 c. herb seasoned stuffing mix
• 1/2 tsp. sage
• 1 (10 3/4 oz.) can cream of mushroom soup
• 3 c. chicken broth

1. Preheat oven to 450u0b0.
2. Combine cornmeal, flour, sugar, salt and soda.
3. Add buttermilk and eggs.
4. Mix well and stir in celery and onions.
5. Heat bacon drippings in a 10-inch cast-iron skillet in preheating oven.
6. Add 1 tablespoon bacon drippings to batter and mix well.
7. Pour batter into very hot skillet.
8. Bake at 450u0b0 for 20 to 30 minutes or until lightly browned.
9. Turn cornbread out onto a plate to cool.
10. Crumble cornbread into large mixing bowl and add stuffing mix and sage; set aside.
11. Place soup in a medium saucepan and gradually stir in broth.
12. Cook over medium heat, stirring occasionally, until heated.
13. Pour over crumb mixture; stir well.
14. Spoon into a greased 13 x 9 x 2-inch baking dish and bake at 375u0b0 for 35 minutes or until heated thoroughly.

cornmeal, flour, sugar, salt, baking soda, buttermilk, eggs, celery, onions, bacon drippings, herb seasoned stuffing mix, sage, cream of mushroom soup, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844366 (may not work)