CORN BREAD DRESSING

6 cups crumbled corn bread 

1 tablespoon salt

4 cups crumbled biscuits 

1 teaspoon pepper 

1 cup chopped celery 

4 eggs beaten

3/4 cup finely chopped onion 

2 cups broth or more 

1/2 cup butter (or chicken fat) 

1 teaspoon sage

Heat oven to 400°. Grease a 12 x 9 inch baking pan. Cook on low heat. onion and celery in 1 cup liquid until tender. Add onion & celery to the crumbs and seasoning. Stir in beaten eggs and enough broth or hot water to make a moist mixture, about the consistency of corn bread batter. Pour into greased pan and bake about 30 minutes or until browned. Don't overcook. Dressing should be moist. Serve in squares.