Lunch: Grandma's Corn Bread Dressing Recipe

Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup canola oil

Instructions

Preheat oven to 400 °. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes.
Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened.
Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Reduce oven setting to 350 °. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble corn bread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth.
Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

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