Sycamore Shade Tavern Cornbread Dressing

Step 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.

Step 2: Heat bacon drippings in a 10-inch cast iron skillet or 9-inch round cakepan in a 425-degrees oven for 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.

Step 3: Bake 425-degrees F for 25 minutes or until golden; cook and crumble. Freeze in a large zip-top greezer bbag up to 1 month, if desired. Thaw in refrigerator.

Step 4: Melt butter in a large skillet over medium heat; add green onions and celery, and saute until tender.

Step 5: Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and broth until blended.

Step 6: Spoon dressing into 1 lightly greased 9 x 13 inch baking dish and 1 lightly greased 9-inch square baking dish. (Cover and freeze up to 3 months, if desired; thaw in refrigerator for 8 hours.)

Step 7: Bake 9 x 13-inch dish, uncovered, at 350-degrees F for 1 hour or until lightly browned.

Step 8: Bake the 9-inch square baking dish, uncovered for 50 minutes or until lightly browned.