CORNBREAD

4 cups Self  Rising Cornmeal

3 cups buttermilk

2 eggs

5 Tablespoons oil

Combine ingredients and pour into a well greased pan. Bake at 400 degrees for approx. 30 minutes.

BROTH

1 whole chicken

Cover with water.  Add 2 Tablespoons salt.  Boil until very tender. Approx 1 hour Remove chicken from broth and debone when cool.

Crumble cornbread in large container.

Add:

1 cup chopped onion

I cup chopped celery

2 cans cream of chicken or cream of celery soup

Approx  5 quarts of broth   Start with 4 quarts and add more as needed. (The goal is to have a soupy mixture, not dry)

After sitting a few minutes, the broth may get absorbed into the bread and require more of the broth.

Add deboned chicken to mixture

Pepper generously

Add 4 chopped boiled eggs.

At this point, the mixture can be packaged and frozen.  I freeze in plastic bags. OR

Pour into greased baking dish and bake at 425 degrees until golden brown.

Yield: (2)  9 X12 baking dishes or one large disposable aluminum pan.

Serve with cranberry sauce