Traditional Cornbread Dressing - cooking recipe

Ingredients

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
3 cups buttermilk
2 tablespoons bacon drippings, melted or 2 tablespoons butter, can be substituted
3 stalks celery, chopped
1 medium onion, chopped
2 tablespoons butter or 2 margarine
12 slices day-old stale bread, crumbled
2 1/4 cups turkey broth or 2 1/4 cups chicken broth
1 cup milk
2 eggs, beaten
1 teaspoon salt
1 teaspoon poultry seasoning (can be a mixture of sage, thyme, margarine, rosemary)
1/4 teaspoon pepper

Preparation

Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well.
Place a well greased 10- inch cast iron skillet in a 450\u00b0F oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450\u00b0F for 35 minutes or until browned ( this makes a version of what is called cornbread in the USA). Cool; crumble cornbread into a large bowl.
Saute celery and onion in butter until tender. Combine cornbread, sauteed vegetables, and remaining ingredients, mixing well; Spoon into a lightly greased 13x9x 2 inch baking pan. Bake at 450\u00b0 F for 25 to 30 minutes.