1 batch Mimi’s Cornbread
3 to 6 slices old bread or a sleeve of crackers (I use saltines)
8 to 10 cups chicken broth reserved from boiled chicken
1 whole chicken (boiled, deboned, skinned and chopped or shredded)
1 sweet onion, finely chopped and sautéed 
Salt, to taste
Black pepper, to taste 
4 eggs, beaten 
1 teaspoon poultry seasoning 
1/2 cup butter, melted

Heat oven to 350 F. Combine cornbread and old bread or crackers. Mix in chicken broth. Add chicken and onions, making sure to mix well. Add all the remaining ingredients and stir to combine. The dressing should be soupy, so add more chicken broth if needed. Pour dressing into a 9-inch-by-13-inch baking dish. Bake 30 to 45 minutes or until golden brown.

Mimi’s Cornbread

2 cups self-rising corn meal (not cornmeal mix)
1 cup self-rising flour
1 tablespoon mayonnaise
2 tablespoons sugar
2 cups buttermilk
4 eggs

Heat oven to 450 F. In a large bowl, combine all ingredients. Pour into a heavily greased cast iron skillet. Bake until golden brown.