Southern Dressing

Preheat your oven to 400°F, and grab two large bowls. In one, whisk together the flour, cornmeal, baking powder and salt. In the other, mix together the buttermilk and eggs.

Add 1/4 cup of canola oil to an 8-inch ovenproof skillet, and put it in the preheated oven for four minutes.

Take the buttermilk-egg mixture and add it to the bowl with the dry ingredients. Mix only until the dry ingredients are moist; do not overmix. Editor's Tip: Don't add the dry ingredients to the wet, because that makes it more likely that the mixture will clump. Adding wet to dry produces a smoother batter.

Carefully tilt the hot skillet so the oil spreads around the bottom. Pour the batter into the skillet, and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack. Editor's Tip: You don't have to toast or dry out the cornbread for this recipe. Just make sure it's cooled completely before you crumble it.

Lower the oven to 350°. Add 1 tablespoon of canola oil to a pan over medium-high heat, and add the chopped onion and celery. Stir constantly and let the celery and onion soften, four to six minutes. Take the skillet off the heat when the onion and celery are tender.

Crumble up the entire pan of cornbread, add the crumbs to the skillet and mix the crumbs and vegetables together. In a bowl, combine the eggs, condensed cream of chicken soup (do not dilute it first), poultry seasoning, pepper and salt. Stir those wet ingredients into the crumb mixture, then add the chicken broth. Give everything a final stir.

Pour the mixture into a 13x9-inch baking pan, and bake for 45 to 55 minutes; the top should be lightly browned.