This is a great side dish with any meat or fish. Whenever I have left over cornbread, I throw it in the freezer. When I want this dressing, I already have the cornbread ready to go. Marie Isbell
Ingredients
2 cups cornbread, crumbled
1 can Cream of Chicken soup
3 eggs, well-beaten
1/2 cup celery, chopped
2 onions, chopped
6 tablespoons butter, melted
1/2 teaspoon salt
Black pepper to taste
2 cups yellow squash, chopped, cooked and drained
1-1/2 cups chicken broth
Instructions
Combine all the ingredients in a large bowl and mix well. Pour into a greased baking dish.
