Corn Bread Dressing

4 slices bacon                                                    3 large eggs, beaten
1 cup chopped celery                                          2 tbsp fresh parsley, optional
2 cups self rising cornmeal mix                          1/2 cup butter, cut into pieces
1 cup sour cream                                                1/2 tsp coarsely ground pepper
2 cans (15 oz ea) cream style corn                        1 tbsp poultry seasoning or sage
                                                       

Preheat oven to 350 degrees.  Spray a 13 X 9 inch pan with cooking spray; set aside. In large skillet, cook bacon until crisp; drain on paper towels.  Crumble bacon; set aside.  Reserve 2 tablespoons bacon drippings in skillet.  Stir in onion and celery; cook and stir until onion is translucent.  Remove from heat; cool slightly. 

In large bowl, stir together cornmeal mix, cream-style corn, sour cream, butter, eggs, parsley, poultry seasoning and pepper until well combined.  Stir in onion, celery, and crumbled bacon.  Pour into prepared dish.  Bake for 45 minutes.  (If using a 2 quart casserole dish, increase baking time to 1 hour.)  Test for doneness by inserting a knife in center; it is done when knife comes out clean.  Let stand for 5 minutes before serving.  Makes 8 to 10 servings.