1 pan previously made regular cornbread (2 boxes - follow directions on box) OR, you can use Grandmother Ruby's Country Cornbread
1/2 medium sweet onion, minced or chopped
1/2 to 1 can chicken broth (adjust amount to desired moistness)
1 can cream of celery soup
Salt and pepper to taste
2 eggs, boiled and diced
Optional: chopped ham, chicken or turkey
Preheat oven to 375 degrees. Combine crumbled cornbread, onion, cream of celery soup, salt and pepper. If you use meat, add it at this time also. Slowly mix in the chicken broth. Spread the mixture into a pan and bake. Cook until dressing is brown. Add eggs and bake for 10 additional minutes.