***Cornbread*** 2 cups self-rising cornmeal 2 eggs beaten 2 cups buttermilk 2 tablespoons bacon drippings, melted ***Dressing*** 3 stalks celery, chopped 1 medium onion, chopped 1/3 cup butter or margarine, melted 12 slices day old bread, crumbled 2 cups turkey or chicken broth (or as needed) 1 cup milk 2 eggs, beaten 1/4 teaspoon salt 1 teaspoon poultry seasoning 1/2 teaspoon rubbed sage 1/4 teaspoon black pepper
Cornbread: Combine cornmeal, 2 eggs, buttermilk, and melted bacon drippings, stirring well. Place a well-greased 10-inch cast iron skillet in a 450 degrees F oven for 4 minutes or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees F for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
Dressing: Saute celery and onion in butter until tender. Add sauteed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13 x 9 x 2-inch pan. Bake at 350 degrees F for 25 to 30 minutes.
This old fashioned cornbread dressing recipe has a perfect blend of ingredients that results in a great tasting dressing. I cheated and used boxed cornbread (didn't make from scratch). My mom always pours a little bit of broth over the top of the dressing before putting it in the oven, just to make sure it doesn't get to dried out. But not being an expert in the kitchen, I didn't want to risk it. I followed the recipe exactly and it turned out fabulous and not dry at all.