Cornbread:
2 c  Self-rising cornmeal
1 c  Self-rising flour
1 ts Baking powder
2 ts Sugar
2    Eggs -- beaten
3 tb Oil or melted shortening
2 c  Milk or buttermilk -- * see
Note
Dressing:
3    Celery stalks -- chopped
1 lg Onion -- chopped
2 tb Butter or margarine
1/4 lb Saltine crackers -- broken
2 1/2 c  Hot chicken broth (or 3 cups
If needed)
2    Eggs -- beaten
1/2 ts Salt OR 2 chicken boullion
Cubes added
To hot chicken broth
1/2 ts Black pepper -- (or more, to
Taste)

1. For Cornbread: Mix all ingredients and place in a well-greased 10″ pan
that has been heated in a 450 degree oven (about 4 minutes) till hot. Bake
at 450 degrees about 30 or 35 minutes or until lightly browned. Cool;
crumble cornbread into a large bowl.

2. For Dressing: Saute celery and onion in butter until tender. Combine
cornbread, crackers, sauteed vegetables, and remaining ingredients, mixing
well. If the dressing doesnt seem moist enough, add some hot milk – ab out
1 cup. Spoon into a lightly greased 13x9x2-inch baking pan or casserole
dish. Bake at 450 degrees for 25 to 30 minutes until lightly browned. (For
Pyrex dishes bake at 375 or 400 degrees.)