For the cornbread

• 2 cups yellow corn meal fine
• 2 cups flour
• 1 cup sugar
• 2 tbsps baking powder
• 1 tsp salt
• 2 cups milk
• 2 whole eggs
• 2/3 cup vegetable oil

For the chicken broth

• 4-6 chicken thighs
• 2 stalks celery cut
• 1 whole carrot chopped
• 1/2 onion chopped
• 1/2 green pepper chopped
• 2 tsps chicken bouillon
• 2 tsp Adobo
• 4-6 cups water

Dressing

• 1 1/3 cup hot chicken broth
• 1 can of cream of chicken
• 1 can of cream of celery
• 1 whole green onion diced
• 1 red onion diced
• 3 celery stalks died
• 2 tsps Adobo
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion
• 2 tbps sage freshly chopped

For the Gravy

• 4 tbsps butter
• 4 tbsps flour
• 1 cup chicken broth
• season to taste