| CORNBREAD DRESSING |
| 3 ciups self-rising cornmeal 1/4 cup all-purpose flour 1 T. sugar 1 tsp. salt pinch of baking soda 3 cups buttermilk 2 eggs, well beaten 1 cup chopped celery 3/4 cup chopped onion 3 T. bacon drippings 1 3/4 cups herb-seasoned stuffing mix 1/2 tsp. rubbed sage 1 can cream of chicken soup 3 cups turkey or chicken broth (canned is okay) Combine first 5 ingredients. Stir lightly. Add buttermilk and eggs. Mix well. Stir in Celery and Onions. Heat bacon drippings in 10 inch iron skillet (or a bread pan) until very hot. Add 1 Tablespoon drippings to batter. Mix well. Pour batter into hot skillet. Bake 450 degrees 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. Gradully stir broth into soup . Cook over medium heat, stirring constantly until thoroughly heated. Pour over crumb mixture. Stir well. Spoon into well-greased or sprayed baking dish. Bake at 375* degrees for 35-40 minuted. Yield: 12-15 servings. |