Cornbread Dressing

This is my grandmother's recipe and such a comfort food for our family. We serve with roasted chicken, cranberry sauce, gravy and a couple of southern side dishes.

3 packages Mexican cornbread mix
5 eggs
milk
3 slices dry loaf bread, crumbled
1 can cream of chicken soup
4-5 cups chicken broth
salt, pepper
sage to taste

Beat three eggs and add to cornbread mix. Add enough milk to pour. Bake cornbread in two to three pans at package directions and allow to cool. Crumble baked cornbread and loaf bread in a large bowl. Add reamaining eggs and broth; mix well (the mixture should be thin enough to pour into pan; add more broth if needed). Add salt, pepper and cram of chicken soup. Add sage to desired taste. Generously butter a 9x13 dish. Pour dressing into baking dish and bake at 450-500 degrees for 45 minutes- 1 hour, until brown.

*From freezer - thaw completely; preheat oven to 450 degrees; bake 8x8 inch size for 30-45 ; minutes; bake smaller size for 20-30 minutes. You want the top of the dressing to be nice and brown.