Mary Ann Naranjo
A Pineywoods Home Health Care, Inc.
2 cups cornmeal
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. bacon drippings or melted butter
4 tsp. baking powder
½ cup butter or margarine
1 tsp. baking soda
3 bunches green onions, chopped
1 tsp. salt
4 celery ribs, chopped
1 tsp. sugar (optional)
1 16 oz. pkg. herb-seasoned stuffing mix
6 large eggs, divided
5 14 oz. cans chicken broth
Combine first 5 ingredients and, if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened. Heat bacon drippings in a skillet and stir hot drippings into batter. Pour batter into greased baking dish. Bake at 425 degrees for 25 minutes or until cornbread is golden; cool and crumble. Melt ½ cup butter in a large skillet over medium heat; add green onions and celery, and sauté until tender. Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken broth until blended. Spoon dressing into 1 lightly greased large baking dish. Bake at 350 degrees for 1 hour or until brown and bubbly.
Variation: can add 1 pound of breakfast sausage, cooked & crumbled.