This was a fantastic cornbread dressing that my Grandmother Grace prepared. You know the secret to a good dressing is to ensure it is moist enough before baking. I sometimes add three chopped hard-boiled eggs to this recipe! I hope you give it a try as it truly delicious!
Making the Cornbread
In a large bowl, combine cornmeal, baking powder, baking soda and salt; add 2 eggs, buttermilk and bacon drippings, stirring well. Place a well-greased, 10-inch, cast-iron skillet in the oven at 450 degrees for 4 minutes, or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees for 35 minutes, or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
Preparing the Dressing
Sauté celery, onion and bell pepper in margarine until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well.
Spoon dressing into a lightly-greased 13-by-9-by-2-inch pan. Bake at 350 degrees for 25 to 30 minutes. This will make about 8 servings.