Corn Bread:

1 c self rising corn meal
1 c self rising flour
3 tsp baking powder
2 eggs beaten
1/4 c oil
1 1/4 c milk

Bake at 425°F until done.

Dressing:

1 can cream of chicken soup
1 can cream of celery soup
1 envelope of Lipton onion soup mix
3 eggs, beaten
1 stick butter
6 c of broth (or milk if needed)
1 chicken, cooked & picked off
sage to taste

Mix all ingredients and add hot cornbread.

Bake at 300°F for 35-45 minutes. Can put 3 or 4 slices of bacon on top before baking, if desired.