CORNBREAD:

1 c. flour, sifted
3 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/2 c. yellow cornmeal
1 c. milk
1 egg, well beaten
1 tbsp. shortening

Mix and bake in pan that is greased. Bake at 400 degrees for 20 minutes in 2 (8 inch) pans.

DRESSING:

2 (8-inch) pans baked cornbread
10 cooked cans of biscuits
2 lg. onions, chopped
2 stalks celery
6 eggs
4 c. chicken broth
4 cooked chicken breast, deboned

Crumble cornbread and biscuits in a large pan. Add onions and celery and raw eggs. Moisten mixture well with chicken broth. Stir all ingredients until well mixed. Season with salt, pepper, sage and poultry seasoning to taste. Bake at 400 degrees for 45 minutes in greased 13 x 9 inch pan.

Chicken can be mixed in or laid on top.