4 cups of self rising corn meal
1 cup of self rising flour
3 1/2 cups of buttermilk
4 large eggs
1/2 cup of oil
2 packages of herb seasoning mix
3 cups of turkey broth
1 can of cream of celery soup
3 cans of cream of mushroom soup
2 cans of cream of chicken soup
2 cans of water
3 cups of water
Cornbread: Stir all of the dry ingredients together. Add oil and mix. Add eggs 1 at a time mixing each time, add buttermilk and mix well, get pan (covered with oil) hot. Pour in mix and bake at 450ºF. for 30 minutes.
(Do not brown.) While cornbread is baking put herb mix into large bowl and pour turkey broth over it and let stand.
Fifteen minutes later add cream soups and mix. Add 2 cans water and mix. Add corn bread mix well. Add 3 cups water and mix well. Pour into baking pans. Bake at 350ºF. for 1 hour or until golden brown on top. (You can bake 1/2 and freeze the rest for later.)