South Louisiana Cornbread Dressing
INGREDIENTS
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The Cornbread:
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3 tablespoons bacon drippings or butter
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2 large eggs
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1-1/2 cups corn meal
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1 teaspoon salt
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1/2 teaspoon baking soda
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1 teaspoon baking powder
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1-1/4 cups buttermilk
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The Dressing:
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1 9x13-inch pan of cornbread, crumbled
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10 pieces white or whole wheat bread, heels are good (left out overnight)
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1/2 teaspoon freshly ground black pepper
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3 large stalks celery, chopped
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1 large onion, chopped (2-1/2 to 3 cups)
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1 large green pepper, chopped
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3/4 cup butter (1-1/2 sticks)
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4 cups chicken broth, canned or homemade
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3 large eggs, slightly beaten
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2 tsp poultry seasoning
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1/2 tsp rubbed sage
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