MawMaw's EZ Cornbread Dressing

My mother's cornbread dressing may be the most famous recipe she created. As the years went by, and she joined the "shortcut" way of cooking, she came up with the following recipe. I must admit I prefer the cooking of the "bird" and using the broth from the bird for my dressing; however, if you are looking for a tasty, quick version of Southern Cornbread Dressing, this recipe can not be beat!!!!

2-5 oz cans boned chicken
1-14 oz can low sodium chicken broth
3 T Canola Oil
3 or 4 stalks of celery, diced
l/2 bell pepper, diced
l large onion or l/2 cup green onion, diced (I use both)
8 " square of Corn Bread (She used Jiffy Mix)
2 large eggs
Salt and Pepper to taste

. Make Corn Bread according to instructions on Jiffy Mix Box

. Saute celery, onion, bell pepper in oil, just til softened.

. Crumble cornbread in large bowl. Pour 3/4 can broth over. Add vegetables. Combine and season to taste.

DO NOT STIR TOO MUCH said my Mom!!!

Pour in 10 inch iron skillet and bake in 350 degree oven until firm to touch. Depending on your oven it will take about 45 minutes.