Old Fashioned Cornbread Dressing with Bacon Drippings

Course : Dressings
Serves: 8
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Ingredients:

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large egg -- beaten
2 cups buttermilk
2 tablespoons bacon drippings -- melted
3 stalks celery -- chopped
1 medium onion -- chopped
2 tablespoons butter
12 slices day old bread -- crumbled
2 cups chicken broth
1 cup milk
2 large eggs -- beaten
1 teaspoon salt
1 teaspoon sage
1 teaspoon poultry seasoning
1/4 teaspoon pepper
 

Preparation / Directions:

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 F oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450 F for 35 minutes or until lightly browned. 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 13 x 9 x 2 inch baking pan. Bake at 450 F for 25 to 30 minutes.


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