Traditional Cornbread Dressing

• 2 cups cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 3 cups buttermilk
• 2 tablespoons bacon drippings, melted or 2 tablespoons butter, can be substituted
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 2 tablespoons butter or 2 margarine
• 12 slices day-old stale bread, crumbled
• 2 1/4 cups turkey broth or 2 1/4 cups chicken broth
• 1 cup milk
• 2 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon poultry seasoning (can be a mixture of sage, thyme, margarine, rosemary)
• 1/4 teaspoon pepper

1. Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well.
2. Place a well greased 10- inch cast iron skillet in a 450u0b0F oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450u0b0F for 35 minutes or until browned ( this makes a version of what is called cornbread in the USA). Cool; crumble cornbread into a large bowl.
3. Saute celery and onion in butter until tender. Combine cornbread, sauteed vegetables, and remaining ingredients, mixing well; Spoon into a lightly greased 13x9x 2 inch baking pan. Bake at 450u0b0 F for 25 to 30 minutes.

cornmeal, baking powder, salt, eggs, buttermilk, bacon, stalks celery, onion, butter, bread, turkey broth, milk, eggs, salt, poultry seasoning, pepper

Taken from www.food.com/recipe/traditional-cornbread-dressing-522168 (may not work)