Serve with turkey or pork roast.

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

1. 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.
2. Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cake pan in oven at 425* (220*C) for 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.
3. Bake at 425* (220*C) 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.
4. Melt 1/2 cup butter in a large skillet over medium heat; add green onions and celery, and sauté until tender.
5. Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken broth until blended.
6. Spoon dressing into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 9-inch square baking dish. Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours.
7. Place 13 x 9 x 2-inch dish (uncovered) and 9-inch square dish (uncovered) in oven at 350*F (175*C). 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.