INGREDIENTS:
2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
6 large eggs, divided
2 cups buttermilk
2 tablespoons bacon drippings,
  or melted butter
1/2 cup butter or margarine
3 bunches green onions,
  chopped
4 celery ribs, chopped
1 (16-ounce) package herb-
  seasoned stuffing mix
5 (14-1/2-ounce) cans,
  chicken broth

DIRECTIONS:
Combine first 5 ingredients and,
if desired, sugar in a large bowl.
Stir together 2 eggs and buttermilk;
add to dry ingredients, stirring
just until moistened. Heat bacon
drippings in a 10-inch cast-iron
skillet or 9-inch round cake pan 
in oven at 425 degrees for 5 minutes.
Stir hot drippings into batter. Pour
batter into hot skillet. Bake at 425
degrees for 25 minutes or until
cornbread is golden; cool and crumble.
Freeze in large heavy-duty zip-top 
plastic bag up to 1 month, if desired.
Thaw in refrigerator.
 
Melt 1/2 cup butter in a large skillet
over medium heat; add green onions and
celery. Sauté until tender. Stir 
together remaining 4 eggs in a large
bowl; stir in cornbread, onion mixture,
stuffing mix, and chicken broth until
blended. Spoon dressing into one lightly
greased 13 x 9-inch baking dish and one
lightly greased 9-inch square baking
dish. Cover and freeze up to 3 months,
if desired; thaw in refrigerator 8 hours. 
Place 13 x 9 x 2-inch dish (uncovered)
and 9-inch square dish (uncovered) in 
oven at 350 degrees. Bake 13 x 9 x 2-inch
dish for 1 hour and 9-inch square dish
for 50 minutes or until each is lightly
browned.
 
Makes 12 servings.

Serve with turkey or pork roast.