Cornbread Dressing

1 1/2 cups cornmeal
1/2 cup flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cup buttermilk
1/2 teaspoon soda
1 teaspoon sugar (optional)
1/4 cup melted fat
2 eggs

Mix dry ingredients, stir milk into slightly beaten eggs. Put fat in pan, head oven to 400 and add extra fat to liquid. Stir liquid into dry ingredients. Add 2 medium chopped onions and 2 1/2 c. chopped celery and bake. Let bread cool, crumble and add 2 qts. soft bread crumbs, 1/2 stick oleo, 1 1/2 t. salt, 1 t. poultry seasoning, 3 or 4 eggs and enouth turkey or chicken stock to moisten. Bake at 325 F [163 C] until brown. Note: I usually add 1/2 teaspoon sage and quite a bit of stock, enough so that the dressing is the consistency of a thick batter -- a potato masher works well to mix all of this together.

Source: Meyer, Linda. (2000). Cornbread Dressing. In The Miles Family Cookbook (p 4.4).