Grandmother's Cornbread Dressing

Here we go...into the Thanksgiving Holiday season. Time for pouring over heirloom recipes and shopping for all of those aromatic spices and herbs. We have discovered a new grocery close by called Market Street and I simply cannot wait to stroll the isles at a leisurely pace, deciding on what recipes will end up on the Harvest table.

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!

Old-Fashioned Cornbread Dressing

2 cups yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

2 cups buttermilk

2 tablespoons bacon drippings, melted

3 ribs celery, chopped

1 medium onion, chopped

1/4 cup bell pepper

1/3 cup butter or margarine, melted

12 slices day-old bread, crumbled

2 to 21/2 cups chicken broth

1 cup milk

2 eggs, beaten

1/4 teaspoon salt

1 teaspoon poultry seasoning

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

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.