---------- Recipe via Meal-Master (tm) v8.02
  Categories: American, Dressings, Stuffings
       Yield: 8 servings
       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
       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
   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 doesn't 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.)