2 c. plain flour
4 tsp. salt
4 c. yellow corn meal
4 c. milk
1/4 c. baking powder
4 tbsp. sugar
4 eggs
3/4 c. cooking oil
1 fryer and 2 chicken breasts
1 onion, chopped
1 clove garlic, chopped
12 chicken bouillon cubes
1 rib celery
1 bell pepper
Tony's Creole Seasoning, to taste
8 boiled eggs, chopped fine
3 qt. chicken broth
1 stalk of celery
2 qt. green onion, chopped
3 bell pepper, chopped
1 stick butter
2 cans cream of chicken soup
3 cloves garlic, crushed
Tony's Chachere's Creole Seasoning, to taste

To prepare dressing, put chopped eggs in the cornbread that has been crumbled. Sauté green onions, bell pepper, garlic and celery in butter until done; add to cornbread and egg mixture. Add cream of chicken soup; mix. Add 3 qt. chicken broth and season with Tony's seasoning; stir well. Add chicken.

Bake in large Magnalite roaster for about 2 hours at 350°F.