I usually get a large disposable pan (like the kind you make lasagna in) and make everything in it.
Mix cornbread according to package. I usually use buttermilk instead of regular milk because it adds more flavor. Chop green onions and mix and bake with cornbread mixture. Boil 3 eggs. Let cornbread/green onions cool. Crumble the cornbread in pan.
Preheat oven to 350 degrees.
Add the soups, broth and raw eggs. Chop the boiled eggs and add and mix. Add the salt, pepper and parsley.
Bake for 1 hour. About every 20 minutes, stir the dressing, scraping the sides of the pan. If you see it is getting too dry, add more chicken broth.
You can also make two pans of your own cornbread if you do not want to use the boxed mix.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 103 (60%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 324.6mg||100 %|
|Sodium 761.2mg||26 %|
|Potassium 167.8mg||4 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 5.9g|
|Protein 10.9g||16 %|
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Calories per serving: 171
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