Mama'S Old Fashion Dressing

• 1/4 c. shortening
• 1 c. cornmeal
• 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs, beaten
• 1 c. buttermilk
• 8 slices day old bread, cut into 1/2-inch cubes
• 3/4 c. chopped celery
• 3/4 c. chopped onion
• 1/2 c. chopped fresh parsley
• 2 tsp. poultry seasoning
• 2 tsp. white pepper
• 2 tsp. rubbed sage
• 1 to 2 tsp. ground thyme
• 1 tsp. celery salt
• 1/2 c. butter or margarine, melted
• 3 eggs, beaten
• 2 (14 1/2 oz.) cans ready to serve chicken broth

1. Spoon shortening into an 8-inch cast-iron skillet.
2. Place in a 425u0b0 oven for 4 minutes or until hot.
3. Combine cornmeal, flour, baking powder, soda and salt in a large bowl.
4. Add 2 eggs and buttermilk, stirring well.
5. Spoon into hot skillet and bake at 425u0b0 for 35 minutes or until browned.
6. Cool; crumble cornbread into a large bowl.
7. Add bread cubes and remaining ingredients, stirring well.
8. Spoon into a lightly greased 13 x 9 x 2-inch baking dish and bake at 325u0b0 for 1 hour or until golden brown.

shortening, cornmeal, allpurpose, baking powder, baking soda, salt, eggs, buttermilk, bread, celery, onion, parsley, poultry seasoning, white pepper, sage, ground thyme, celery salt, butter, eggs, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372026 (may not work)