Cornbread Dressing

Cornbread Dressing

3 C. self−rising cornmeal
1/4 C. all−purpose flour
1 T. sugar
1 tsp. salt
Pinch of baking soda
3 C. buttermilk
2 eggs, well beaten
1 C. chopped celery
3/4 C. chopped onion
3 T. bacon drippings
1 3/4 C. herb−seasoned stuffing mix
1/2 tsp. rubbed sage
1 can cream of chicken soup, undiluted
3 C. turkey or chicken broth

Combine first 5 ingredients. Stir lightly. Add buttermilk and eggs. Mix well.
Stir in celery and onion.
Heat bacon drippings in 10−inch iron skillet until very hot. Add 1 tablespoon
drippings to batter. Mix well. Pour batter into hot skillet. Bake at 450ºF for
about 30 minutes or until bread is lightly browned. Crumble into large mixing
bowl. Add stuffing mix and sage. Set aside.
Place soup in medium saucepan. Gradually stir broth into soup. Cook over
medium heat, stirring constantly until thoroughly heated. Pour over crumb
mixture. Stir well. Spoon into well−greased 13 x 9−inch baking dish. Bake
at 375ºF for 35 to 40 minutes.