Preparation:
Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well.
Place a well-greased 10 inch cast-iron skillet in a 450 F oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450 F for 35 minutes or until lightly browned. Cool; crumble cornbread into a large bowl.
Saute celery and onion in butter until tender. Combine cornbread, sauteed vegetables, and remaining ingredients, mixing well. Spoon into a lightly greased 13 x 9 x 2 inch baking pan. Bake at 450 F for 25 to 30 minutes. |
