ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Southern Cornbread Dressing

Ingredients

2 cups cornmeal

1/2 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar

6 large eggs, divided

2 cups buttermilk

2 tablespoons bacon drippings or melted butter

1/2 cup butter or margarine

3 bunches green onions, diced

4 celery ribs, diced

1 (16-ounce) package herb-seasoned stuffing mix

5 (14-1/2-ounce) cans chicken broth

Directions

Combine first 6 ingredients in a large bowl. Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened.

Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cakepan in a 425-degree oven for 5 minutes. Stir hot drippings into batter. Pour into hot cast-iron skillet. Bake at 425 degrees for 25 minutes or until golden; cool and crumble. Freeze in a large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.

Melt butter in a large skillet over medium heat; add green onions and celery and saute until tender.

Stir together remaining 4 eggs in large bowl; stir in cornbread, onion mixture, stuffing mix, and broth until blended.

Spoon dressing into a lightly greased 13 x 9-inch baking dish and 1 lightly greased 9-inch square baking dish, uncovered, for 50 minutes or until lightly browned.

Yield: 12 servings