Dressing, Cornbread (Mom)

By jasonhewitt

Ingredients

• (Ingredients for two 9x11 pans:)
• 4 pkgs Corn Kits (Prepared as indicated)
• 1 bag of Pepperidge Farm Stuffing (Herb Style)
• Chicken Broth/Stock
• Celery (med size bunch)
• Onion (1/2 of a sweet one)
• 8 Boiled Eggs
• Pepper (2 Tbs?)
• Sage (2 Tbs?) to taste
• Thyme (1 Tbs?)

Preparation

Step 1

Preheat oven to 350 degrees.

Prepare cornbread. Cook and crumble. Saute diced onion and celery in butter. Add to cornbread. Add chopped boiled eggs. Add enough broth to get a wet consistency, then begin to season, going slowly with sage and thyme! Add broth until the consistency is what you want. (I used about 9 cups of stock (3 tubs of broth and 2 bullion cubes.) Pour into two baking dishes and top with pads of butter.

Bake at 350 until brown and set. (Usually 30-45 minutes, depending on how thick in the pan it is.)