Corn Bread Dressing(10 Servings) - cooking recipe

Ingredients

3 c. self-rising cornmeal
1/4 c. flour
1 Tbsp. sugar
1 tsp. salt
pinch of baking soda
3 c. buttermilk
2 eggs, well beaten
1 c. chopped celery
3/4 c. chopped onions
4 Tbsp. bacon drippings
1 3/4 c. herb seasoned stuffing mix
1/2 tsp. sage
1 (10 3/4 oz.) can cream of mushroom soup
3 c. chicken broth

Preparation

Preheat oven to 450\u00b0.
Combine cornmeal, flour, sugar, salt and soda.
Add buttermilk and eggs.
Mix well and stir in celery and onions.
Heat bacon drippings in a 10-inch cast-iron skillet in preheating oven.
Add 1 tablespoon bacon drippings to batter and mix well.
Pour batter into very hot skillet.
Bake at 450\u00b0 for 20 to 30 minutes or until lightly browned.
Turn cornbread out onto a plate to cool.
Crumble cornbread into large mixing bowl and add stuffing mix and sage; set aside.
Place soup in a medium saucepan and gradually stir in broth.
Cook over medium heat, stirring occasionally, until heated.
Pour over crumb mixture; stir well.
Spoon into a greased 13 x 9 x 2-inch baking dish and bake at 375\u00b0 for 35 minutes or until heated thoroughly.