Granny'S Cornbread Dressing

• 1 1/2 c. white cornmeal mix
• 1 1/4 c. self-rising flour
• pinch of baking powder
• 1 egg
• 1 3/4 c. milk
• 1 c. celery, chopped (small)
• 1 c. onion, chopped (small)
• 4 1/2 c. chicken broth
• 4 eggs, boiled and chopped
• 3 envelopes Lipton Cup-a-Soup (cream of chicken flavor)
• 1 bouillon cube (chicken flavor), dissolved
• 1/4 c. margarine, melted
• salt to taste

1. Mix cornmeal, flour, baking powder, egg and milk in large mixing bowl.
2. Pour into well-oiled 9 x 13-inch pan.
3. Bake in a 450u0b0 oven for 25 to 30 minutes or until done.
4. Cool and crumble. Cook celery and onion in small amount of water until tender, not mushy.
5. Drain.
6. Add Cup-a-Soup mix, chicken broth, bouillon and margarine to crumbled cornbread.
7. Mix well.
8. Add the onion, celery and chopped eggs to mixture.
9. Mix well.
10. Pour into baking dish and bake at 400u0b0 for about 45 minutes or until done.

white cornmeal mix, flour, baking powder, egg, milk, celery, onion, chicken broth, eggs, cream of chicken flavor, bouillon cube, margarine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452375 (may not work)