Cornbread Dressing

Onion (chopped)
Bell pepper (chopped)
Celery (chopped)
Butter
Martha's Hoecakes
Biscuits (one per hoecake)
Eggs, boiled
Turkey stock or canned chicken broth

Sauté vegetables in butter.  Crumble hoecake and biscuits into a large bowl.  (It takes about 3 hoecakes and 3 biscuits for a 9 x 13 inch pan of dressing.  Or make cornbread from any good recipe or cornbread mix.  (Don't use Jiffy Mix cornbread.  It is too sweet to use in dressing.)  Add vegetables.  Chop and add boiled eggs--4 eggs is about right if you are using 3 hoecakes (Martha uses yolks only because the whites can get tough when baked, but I have eaten good dressing using both).  Add broth, mixing until the consistency of batter.  Pour into baking pan coated with non-stick spray or butter.  Bake at 350 degrees for about 30 to 45 minutes until set and lightly browned. 

This recipe came from my friend Martha Cash, who sometimes makes two pans of dressing for Thanksgiving or Christmas.  It never goes to waste.