Southern Corn Bread Dressing

2 tablespoons bacon grease or vegetable oil

1 cup self-rising cornmeal

½ cup self-rising flour

¾ cup buttermilk

7 eggs, divided

4 slices white bread, dried in the oven and crumbled

40 saltine crackers (1 sleeve), crumbled

½ cup (1 stick) butter

2 cups chopped celery

1 large yellow onion, chopped

1 teaspoon salt

½ teaspoon pepper

2 teaspoons poultry seasoning

7 cups chicken stock

Heat the oven to 400 degree. Grease an 8-inch square or round metal pan with the bacon grease or vegetable oil.

Combine the cornmeal, flour, buttermilk and 2 eggs in a 1-quart bowl and mix well with a metal spoon. Pour into the prepared pan and bake for about 20 minutes, until very lightly browned on the top. Remove from the oven and allow to cool in the pan until cool enough to handle. Crumble when cool.

In a large bowl, combine the crumbled corn bread, white bread, and saltine crackers. In a 12-inch skillet, melt the butter over low heat. Add the celery and onion and saute until soft, about 10 minutes. Pour the sauteed vegetables over the corn bread mixture. Add the salt, pepper and poultry seasoning.

About 1½ hours before you want to serve your meal, preheat the oven to 350 degrees. Spray a 13-by-9-inch baking dish with vegetable oil cooking spray.

Add the stock to the corn bread mixture. Stir in the remaining eggs, beaten. The mixture will be very soupy. Pour the mixture into the prepared dish. Bake the dressing for 50 minutes, until puffed and lightly browned.

Nutrition values per serving: 170 calories, 9 g fat (4 g saturated), 15 g carbohydrates, 1 g fiber, 6 g protein, 95 mg cholesterol, 410 mg sodium.

"Paula Dean Celebrates!" by Paula Dean (2006 Simon & Schuster, $26.00)