Corn Bread Dressing(10 Servings)

Directions

1. 1
   Preheat oven to 450°.
2. 2
   Combine cornmeal, flour, sugar, salt and soda.
3. 3
   Add buttermilk and eggs.
4. 4
   Mix well and stir in celery and onions.
5. 5
   Heat bacon drippings in a 10-inch cast-iron skillet in preheating oven.
6. 6
   Add 1 tablespoon bacon drippings to batter and mix well.
7. 7
   Pour batter into very hot skillet.
8. 8
   Bake at 450° for 20 to 30 minutes or until lightly browned.
9. 9
   Turn cornbread out onto a plate to cool.
10. 10
    Crumble cornbread into large mixing bowl and add stuffing mix and sage; set aside.
11. 11
    Place soup in a medium saucepan and gradually stir in broth.
12. 12
    Cook over medium heat, stirring occasionally, until heated.
13. 13
    Pour over crumb mixture; stir well.
14. 14
    Spoon into a greased 13 x 9 x 2-inch baking dish and bake at 375° for 35 minutes or until heated thoroughly.