Holiday Tradition: Grandma’s Old-Fashioned Cornbread Dressing -

Preheat the oven to 400°.
In a large bowl, whisk the cornmeal, baking powder, salt and flour.
In another bowl whisk the buttermilk and eggs.
Pour oil into a skillet, and place the skillet in the oven for about 4 minutes.
Add the buttermilk mixture to the flour mixture, and stir until it is just moistened.
Carefully tilt and rotate the skillet, to coat the bottom with the oil. Then add batter.
Bake until a toothpick inserted into the center comes out clean about 20 to 25 minutes. Cool completely in the pan on a wire rack.
Reduce the oven setting to 350°.
For the dressing, in a large skillet, heat the oil over medium-high heat.
Add the celery and onion. Cook and stir about 4 to 6 minutes or until tender.
Remove from the heat. Coarsely crumble the cornbread into the skillet, toss to combine.
In a small bowl, whisk the eggs, seasonings, and condensed soup. Stir into the bread mixture. Stir in the broth.
Transfer to a greased 13x9 inch baking dish. Bake 40 to 50 minutes until the dressing is lightly brown.

Holiday Tradition: Grandma’s Old-Fashioned Cornbread Dressing