Preheat oven to 400*. Grease large baking pan, set aside.

Mix everything but, cream of chicken soup and chicken broth.

Pour mixture into prepared pan. Place in oven and bake until golden brown and cake tester comes out clean. Remove from oven, let cool to touch.

Crumble cornbread, mix in cream of chicken and chicken broth. Stir or use your hands like Granny used to do.

Taste it. Add more seasoning if preferred, but watch the salt. If you’re going to use gravy, go light on the salt.

Giblet gravy

2 Tbsp bacon grease, 1/2 cup self-rising flour, 3 cup warm chicken broth or water, salt and pepper, to taste

Heat bacon grease in 3 quart pan over medium heat. Add flour to pan, whisk flour and grease together (will look lumpy), keep whisking until flour is dark brown, not burnt, slowly whisk in warm broth. Continue whisking until smooth. Taste, add salt and pepper to your preference. Stir in giblets. I like to let it simmer on very low for 30 minutes or in small crock pot to keep it warm. Serve warm over dressing.