Old-fashioned cornbread dressing - slc

8 servings

Ingredients

Quantity Ingredient
2 cups Cornmeal
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 eaches Eggs; beaten
2 cups Buttermilk
2 tablespoons Bacon drippings; melted
3 eaches Stalks celery; chopped
1 medium Onion; chopped
⅓ cup Butter or margarine; melted
12 slices Day old bread; crumbled
2 cups To 2-1/2 cups turkey or chicken broth
1 cup Milk
2 eaches Eggs; beaten
¼ teaspoon Salt
1 teaspoon Poultry seasoning
½ teaspoon Rubbed sage
¼ teaspoon Pepper

Directions

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 degrees F oven for 4 minuutes or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees F 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 cornbread, stirring well. Spoon dressing into a lightly greased 13" x 9" x 2" pan. Bake at 350 degrees F for 25 to 30 minutes. Yield: 8 servings.

Note: One (10-¾ ounce) can chicken broth and 1 cup water may be substituted for homemade chicken broth.

Dressing may be spooned into turkey cavities. Spoon any remaining dressing into a lightly greased 2-quart casserole; bake at 350 degrees F for 25 to 30 minutes. _The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-25-95

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