Serve with turkey or pork roast.
Cornbread Dressing
2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
6 large eggs, divided
2 cups buttermilk
2 tablespoons bacon drippings or melted butter
1/2 cup butter or margarine
3 bunches green onions, chopped
4 celery ribs, chopped
1 (16-ounce) package herb-seasoned stuffing mix
5 (14 1/2-ounce) cans chicken broth
- Combine first 5 ingredients and, if desired,
sugar in a large bowl. Stir together 2 eggs and buttermilk; add
to dry ingredients, stirring just until moistened.
- Heat bacon drippings in a 10-inch cast-iron
skillet or 9-inch round cake pan in oven at 425* (220*C) for
5 minutes. Stir hot drippings into batter. Pour batter into hot
skillet.
- Bake at 425* (220*C) for 25 minutes or
until cornbread is golden; cool and crumble. Freeze in large
heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw
in refrigerator.
- Melt 1/2 cup butter in a large skillet
over medium heat; add green onions and celery, and sauté
until tender.
- Stir together remaining 4 eggs in a large
bowl; stir in cornbread, onion mixture, stuffing mix, and chicken
broth until blended.
- Spoon dressing into 1 lightly greased
13- x 9-inch baking dish and 1 lightly greased 9-inch square
baking dish. Cover and freeze up to 3 months, if desired; thaw
in refrigerator 8 hours.
- Place 13 x 9 x 2-inch dish (uncovered)
and 9-inch square dish (uncovered) in oven at 350*F (175*C).
Bake 13 x 9 x 2-inch dish for 1 hour and 9-inch square dish for
50 minutes or until each is lightly browned.
Makes 12 servings.
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