Missionette Cornbread Dressing

• 1 12 cups self-rising cornmeal
• 1 12 cups self-rising flour
• 5 whole eggs
• 1 tablespoon cooking oil
• 1 cup milk
• 2 (15 3/4 ounce) cans cream of chicken soup
• 2.5 (15 ounce) cans chicken broth (add the rest of the third can if mixture seems too dry)
• 34 cup margarine or 34 cup butter
• 1 teaspoon sage
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 1 12 cups chopped onions
• 1 cup chopped celery

1. Cornbread: Prepare by mixing all ingredients by hand in a large bowl.
2. Bake in a 9" pan at 350*F for 30 to 40 minutes (or until a toothpick inserted at center of bread comes out clean).
3. Dressing: Heat soup, chicken broth and margarine on stove in a large boiler.
4. Crumble cornbread finely and add cornbread and other ingredients to mixture on stove.
5. Cook, stirring constantly, for 20 minutes.
6. Spread in a 13x9" Pyrex pan.
7. Bake at 350*F for 45 minutes.

cornmeal, flour, eggs, cooking oil, milk, cream of chicken soup, chicken broth, margarine, sage, salt, black pepper, sugar, onions, celery

Taken from www.food.com/recipe/missionette-cornbread-dressing-379015 (may not work)