Cornbread Dressing Casserole

My sweet mama has been making this Cornbread Dressing Casserole for several years and it has become one of the dishes I look forward to every Thanksgiving and Christmas. This year, she was sick, so I was in charge of making it. Compared to other dressing and stuffing recipes, I think it is very easy, and the addition of bacon makes it delicious! Enjoy!

Cornbread Dressing Casserole

4 slices bacon
1 cup chopped celery
1 cup chopped onion
2 cups self-rising cornmeal mix
2 cans (15-oz.) cream-style corn
1 cup sour cream
1 stick butter, cut into small pieces
3 large eggs, beaten
2 tsp. dried parsley
1 T. poultry seasoning or sage
1/2 tsp. black pepper

Preheat oven to 350 degrees. Cook bacon till crisp then drain and crumble, reserving 2 T. bacon drippings in skillet. Stir in onion and celery and cook till translucent, stirring often. Remove from heat and cool slightly. Stir together cornmeal mix, corn, sour cream, butter, eggs, parsley, poultry seasoning, and pepper till well combined. Stir in onion, celery, and bacon. Pour into a lightly greased 9x13 casserole dish and bake 45-55 minutes till lightly browned or till knife inserted near the center comes out clean.