8cups cornbread (baked with 4 eggs --my family uses the recipe on the White Lilly self-rising cornmeal)
2cups breadcrumbs (or biscuits, French bread, etc.)
2 1/2cupschopped onion
10.75ouncescream of chicken soup
10.75ouncescream of celery soup
salt and pepper to taste
Cook celery and onion in butter and 3 cups of chicken broth until tender. In a large bowl crumble cornbread. Pour cooked celery and onion mixture over this and mix. Add breadcrumbs, celery soup, chicken soup, eggs, remaining broth, and about 1 1/2 tablespoons bouillon (or to taste).
Mix the ingredients together. Pour mixture into a large casserole dish. Bake at 350 degrees for about 45 minutes to an hour.
The consistency should be soft (a little bit soupy), and not stiff. If the consistency is too stiff, add more soup.Also, taste to make sure you have enough onion, pepper, etc. You may need to add some onion powder, more bouillon, or black pepper.