Old-Fashioned Cornbread Dressing

I realized after I posted questions about cornbread stuffing that people had googled about recipes and got my post (which was only questions).  So now I will post a recipe for cornbread stuffing.  It is called stuffing if it's in the bird and dressing if it's baked separately in a pan.  

2 cups cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, beaten

2 cups buttermilk

2 tablespoons bacon drippings, melted

3 stalks celery, chopped

1 medium onion, chopped

1/2 cup butter or margarine, melted

12 slices day-old bread, crumbled

2 to 2-1/2 cups turkey or chicken broth

1 cup milk

2 large eggs, beaten

1/4 teaspoon salt

1 teaspoon poultry seasoning

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

• Combine first 4 ingredients 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 degree oven for 4 minutes or until hot.  Remove skillet from oven; spoon batter into skillet.  Bake at 450 degrees fro 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, bread, and remaining 7 ingredients to crumbled cornbread, stirring well.  Spoon dressing into a lightly greased 13 X 9-inch pan.  Bake at 350 degrees for 25 to 30 minutes.  
  

If you like you can use some of this to stuff the turkey just before roasting.