June's Mama's Cornbread Dressing 

Cornbread 
1/2 cup flour                       
1 tsp. Salt
2 cups yellow cornmeal              
3 tsp. Baking powder                            
1/4 tsp. Baking soda
3 tbsp. Sugar                      
1 or more cups buttermilk
3 eggs
1/2 cup corn oil

Sift together flour, cornmeal, soda, baking powder and salt into a 
mixing bowl.

Combine eggs, buttermilk and corn oil - beat with rotary beater until 
well blended.
  
Add to dry ingredients, stir until moistened.   Pour into a greased pan 
or iron skillet, bake 20 min. (Or until straw comes out clean.) - 
at 400 deg.

Dressing 
2 cans chicken broth  
Chicken pieces (opt.)
Cooking oil
3 ribs celery, minced               
1 lg. Onion, minced                 
1 tsp. Sage
8 oz. Pepperidge Farms Herb Stuffing Mix
1 egg beaten           
Cornbread

Heat the chicken broth.  Bake, boil or microwave the chicken. 

Sauté the onion and celery in oil until clear.  

Combine crumbled cornbread, onion, celery, sage, Pepperidge Farms Herb 
Stuffing Mix, 1 beaten egg and chicken broth.  Mix all together.
  
Just add enough broth to moisten the mixture.  Don't want it soupy.

Pour into a baking pan.  You can place the chicken under or on top of 
the dressing. 
 
Bake at 350 deg., for 20 min. - until the dish is slightly brown on top.