1 c. white self-rising corn meal
3 eggs
3/4 c. buttermilk

FOR DRESSING:

1 doz. saltine crackers
4 slices white bread
1/2 c. chopped onions
1/2 c. chopped celery
3 hard boiled eggs
1 tsp. sage (or to taste)
Salt and pepper to taste
Broth from chicken or canned

Eggbread: Combine 1 cup cornmeal, 3 eggs, 3/4 cup buttermilk. Bake at 350 degrees until brown.

Dressing: Combine eggbread with all other ingredients. Mash with potato masher. Add enough broth (while mashing) to make dressing the wanted consistency (like mush). Bake at 400 degrees until brown (about 30 minutes). May be made ahead of time and refrigerated.