3 C. self-rising cornmeal

1/4 C. all-purpose flour

1 T. sugar

1 tsp. salt

Pinch of baking soda

3 C. buttermilk

2 eggs, well beaten

1 C. chopped celery

3/4 C. chopped onion

3 T. bacon drippings

1 3/4 C. herb-seasoned stuffing mix

1/2 tsp. rubbed sage

1 can cream of chicken soup, undiluted

3 C. turkey or chicken broth


Combine first 5 ingredients. Stir lightly. Add buttermilk and eggs. Mix well.

Stir in celery and onion.


Heat bacon drippings in 10-inch iron skillet until very hot. Add 1 tablespoon

drippings to batter. Mix well. Pour batter into hot skillet. Bake at 450ºF for

about 30 minutes or until bread is lightly browned. Crumble into large mixing

bowl. Add stuffing mix and sage. Set aside.


Place soup in medium saucepan. Gradually stir broth into soup. Cook over

medium heat, stirring constantly until thoroughly heated. Pour over crumb

mixture. Stir well. Spoon into well-greased 13 x 9-inch baking dish. Bake

at 375ºF for 35 to 40 minutes.