Old-Fashioned Cornbread Dressing

2 cups cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, beaten

2 cups buttermilk

2 tablespoons bacon drippings, melted

3 stalks celery, chopped

1 medium onion, chopped

1/2 cup butter, melted

12 slices day-old bread, crumbled

2 to 2 1/2 cups turkey or chicken broth

1 cup milk

2 large eggs, beaten

1/4 teaspoon salt

1 teaspoon poultry seasoning

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

• Combine first 4 ingredients in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stirring well

•Place a well-greased 10-inch cast-iron skillet in a 450 degree oven 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 large bowl.

• Sauté celery and onion in butter until tender. Add sautéed vegetables, bread, and remaining 7 ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13- x 9-inch pan. Bake at 350 degrees for 25 to 30 minutes.