1 pkg. Jiffy cornbread mix
1/4 c. self-rising flour
1 lg. egg
1/3 c. plus 3 tbsp. sweet milk

Mix and bake in greased pan until lightly browned at 350 degrees. Set aside.

1 c. chopped onions
1 c. chopped celery
1/2 c. chopped green onions
1 stick melted Fleischmann's butter
2 1/2 c. hot chicken broth
1 slice light bread, soaked in hot broth
1 can cream of chicken soup
4 eggs (extra lg.)
1 1/4 tsp. salt (or to taste)
3/4 tsp. black pepper (or to taste)

(Skim ALL FAT off broth before heating). Mix above ingredients thoroughly. Add the crumbled cornbread. Pour into greased baking dish. Bake at 350 degrees until set and firm, but do not overbake. The dressing is better if it stays in refrigerator overnight after mixing, and then baked the next day.