1 large iron skillet
2 boxes Jiffy cornbread mix
1 pkg. of hamburger rolls, fresh
4 cans chicken broth
4 cans cream of chicken mushroom soup
1 can cream of celery
2 cans water chestnuts, chopped, not sliced
1 large white onion, chopped
6 stalks celery, chopped
2 eggs

Bake cornbread according to directions on box. Crumble cornbread.

Toast hamburger buns in little pieces until a little brown. Combine the cornbread and toasted buns. Mix well.

Add broth. Be sure mixture is really moist. Add the mushroom and celery soups. Add water chestnuts, onions, celery. Mix all well. Add the well beaten eggs, and mix again. Place in a large pan and refrigerate overnight to be sure all ingredients are saturated.

It will be very moist.

Cook in preheated oven at 375°F for 1 hour. Slice and serve with a big spoon.