Here is my mom's recipe that my wife has been using. There are 3 basic parts: 1) Make cornbread, 2) make chicken stock, 3) mix together & bake.
Start by making a pan of white cornbread in a cast iron skillet:
2-1/2 cup white cornmeal
1 tsp baking powder
1/4 cup shortening (melt this in the skillet)
1-1/2 cup milk
1 egg
1/2 cup water
1 tsp salt
Bake this in the oven at 450 for 30 minutes. There are probably directions on the bag of cornmeal. You want a cracked brown top on the cornbread.
Chicken:
We use a large pack chicken leg hind quarters, but you can use a whole chicken.
Cut up the chicken, leave the skin & fat in tact.
Boil the chicken until it is done (falls off the bone)
Pull chicken from the bones & set aside to cool
Keep the broth
Add the chicken back to the broth & add:
1/2 stalk of celery chopped fine
1/2 onion chopped fine
salt & pepper
sage (until broth is green)
Simmer until celery & onion are cooked
Break the cornbread into a large mixing bowl
Put the solids from the broth into the bowl
Add broth until the mixture is slightly runny & mix well
Add 2-3 diced boiled eggs
Blend everything together
Place this mixture into a 9 X 13 baking pan
Bake at 400 for 20-25 min, until top is brown