Corn Bread:

2 c self-rising meal
1 c self-rising flour
2 eggs
1/4 c oil
1 1/4 c milk

Bake at 400°F until done.

Dressing:

1 Chicken cooked and deboned, save broth
1 c cream of chicken soup
1 onion chopped
2 eggs boiled, chopped
1 stick butter
2 tsp salt
4 c chicken broth
1 tsp sage

Crumble cornbread very fine, add other ingredients. Add chicken broth to desired consistency. Layer chicken and dressing.

Bake 300°F for 35 minutes.