Ingredients
Cornbread for dressing:
1 1/2 cups EACH plain cornmeal and self-rising flour
1 1/2 teaspoon salt
1/2 cup cooking oil
2 1/2 cups milk
Dressing:
1 cup onions
1 cup celery
4 chopped boiled eggs
1 can cream of chicken soup
2 cups Herb Pepperidge Farm dressing mix
1 stick of butter
1 tsp. poultry seasoning
1 tsp. sage
3-4 cans chicken broth
Preparation
Cornbread for dressing: Mix all ingredients well and pour into a greased 13x9 pan or large frying pan. Bake at 350 degrees for 30-40 minutes.
Dressing: When cornbread is cool, crumbe in a large and bowl and mix with the following: 1 cup onions, 1 cup celery, 4 chopped boiled eggs, 1 can cream of chicken soup; Toss 2 cups Herb Pepperidge Farm dessing mix in a stick of melted butter and add to dressing. Add 1 teaspoon poultry seasoning, 1 teaspoon sage. Mix all of this with 3-4 cans chicken broth. Dressing needs to be soupy when ready to bake. Bake at 400 degrees for approximately 30 minutes.
