Recipe from Sandra Freeman of Alabama

1 pan of cornbread

2 boiled eggs

1 medium onion

3 or 4 stalks of celery

1 can of chicken broth

1 can of cream of celery soup

salt and pepper to taste

(optional) cooked ham, chicken, or turkey can be added


Combine diced onions, diced celery, broth, soup, salt, pepper, with cornbread. If desired, the meat can be added at this time. I sometimes use canned chicken.

Bake in a 375 degree oven until onion and celery are cooked well and the dressing begins to brown. At this time, I add the diced boiled eggs and cook about 5 or 10 more minutes.

I have found that the simple addition of the soup always makes the dressing have more flavor and it is never too dry.