Bake cornbread as usual. Crumble when cool. Brown lightly 1/2 cup chopped onion and 1/2 cup diced celery in 1/3 cup butter. Add crumbled cornbread, 2 beaten eggs, 1/2 teaspoon pepper and 1 teaspoon poultry seasoning, 1/2 stick butter. Moisten with 1 1/2 cup chicken or turkey stock or canned consomme. Turn into shallow, well greased casserole dish and bake at 350 degrees for 30 minutes or until well brown on top.

I pull well cooked chicken from bone and cut up in mine. You can also add a can of cream of chicken for a more moist dressing.