Southern Cornbread Sage Dressing - cooking recipe

Ingredients

3 cups self-rising cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 pinch baking soda
3 cups buttermilk
2 eggs, well beaten
1 cup chopped celery
3/4 cup chopped onion
3 tablespoons bacon drippings
1 3/4 cups herb seasoned stuffing mix
2 teaspoons sage
1 (10 1/2 ounce) can cream of chicken soup
3 cups chicken broth

Preparation

Preheat oven to 450 degrees.
Combine first five ingredients. Add buttermilk and eggs, mixing well.
Stir in celery and onions.
Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter.
Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some.
When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage.
Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated.
Pour soup mixture over bread mixture and stir well.
Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.